Calaloo Gumbo

Name: Calaloo Gumbo
Ingredients: Vegetable oil, for sauteeing; 1 cup peeled, diced eggplant; 1 yellow bell pepper, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 yellow onion, diced; 1 cup diced tasso ham; 1 tablespoon chopped garlic; 1 teaspoon ground coriander; 1 cup diced plantains; 1 habanero pepper, finely diced, seeds removed*; 1 cup chicken stock; 1 teaspoon fresh chopped thyme leaves; 1 pinch allspice; 6 ounces unsweetened coconut milk; 1 cup spinach; 2 tablespoons chopped fresh cilantro leaves, including tender stems; 1 tablespoon crystal hot sauce; 1/2 cup lime juice; Salt and pepper

20 ingredients

8 steps

Ingredients

Vegetable oil, for sauteeing
1 cup peeled, diced eggplant
1 yellow bell pepper, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow onion, diced
1 cup diced tasso ham
1 tablespoon chopped garlic
1 teaspoon ground coriander
1 cup diced plantains
1 habanero pepper, finely diced, seeds removed*
1 cup chicken stock
1 teaspoon fresh chopped thyme leaves
1 pinch allspice
6 ounces unsweetened coconut milk
1 cup spinach
2 tablespoons chopped fresh cilantro leaves, including tender stems
1 tablespoon crystal hot sauce
1/2 cup lime juice
Salt and pepper

Directions

1

* Wear gloves when dealing with habaneros as they are extremely hot.
2

In a large saucepan or Dutch oven, add enough oil to coat the bottom of the pan and heat over medium.
3

Add the eggplant, bell peppers, onion, tasso, garlic, coriander, plantains, and habanero pepper and saute until vegetables are translucent, about 10 minutes.
4

Add the chicken stock, bring to a simmer and cook, for 10 to 15 minutes over low heat.
5

Season with thyme and allspice.
6

Add unsweetened coconut milk, spinach, chopped cilantro, and hot sauce.
7

Simmer over medium-low heat and allow to reduce until it thickens, about 15 to 20 minutes.
8

Adjust seasoning and add lime juice.