Recipe

Creole Callaloo With Roasted Red Pepper Rouille

Ingredients

1 tablespoon olive oil
1 smoked ham hock (about 8 to 10 ounces)
1/2 cup chopped onions
2 quarts Crab Stock
2 quarts water
1 tablespoon Emeril's Creole Seasoning
3 bay leaves
6 cups roughly chopped assorted greens, such as collards, mustard, turnip, chard, dandelion, beet greens, or spinach
1 teaspoon salt
3 turns freshly ground black pepper
1/4 pound (1/2 cup) lump crabmeat, picked over for shells and cartilage
1 1/2 cups Roasted Red Pepper Rouille
1/2 cup toasted shredded coconut

Heat the oil in a large soup pot over high heat. Add the ham hack and the onions and sautÈ for 2 minutes. Stir in the stock and water and bring to a boil. Add the Creole Seasoning and bay leaves and cook over high heat, for 20 minutes. Reduce the heat and simmer for 60 minutes.
Fold the greens, salt, and pepper and simmer for 30 minutes. Stir in the crabmeat and simmer for 5 minutes. Remove from the heat. Remove the ham hack and shred the meat off the bone back into the soup.
While the soup is simmering, prepare the Roasted Red Pepper Rouille.
Serve hot in bowls, allowing 1 generous cup of the callaloo per portion. Drizzle each serving with a generous 3 tablespoons of the Rouille and sprinkle with 1 tablespoon of the coconut.