Creole Callaloo with Roasted Red Pepper Rouille

TOTAL TIME: 2 hr 30 min
Prep: 15 min
Inactive Prep: --
Cook: 2 hr 15 min
YIELD: 8 servings
LEVEL: --

ingredients

  • 1 cup plus 1 tablespoon olive oil
  • 1 smoked ham hock, about 8 to 10 ounces
  • 1/2 cup chopped onions
  • 2 quarts crab or fish stock
  • 2 quarts water
  • Essence, recipe follows
  • 3 bay leaves
  • 6 cups roughly chopped assorted greens, such as collards, mustards, turnip, chard, dandelion, beet greens, or spinach
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1/2 pound lump crabmeat, picked over for shells and cartilage
  • 1 red bell pepper, roasted, peeled and diced
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh cilantro
  • 1 egg *
  • Salt
  • Crushed red pepper
  • Cayenne
  • Coconut
EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
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Directions

Combine all ingredients thoroughly.
Yield: 2/3 cup
In a large pot, over high heat, add the 1 tablespoon of olive oil. When the oil is hot, add the ham hock and onions. Saute for 2 minutes. Stir in the stock and water and bring to a boil. Season with Essence and add the bay leaves and cook for 20 minutes. Reduce the heat and simmer for 60 minutes. Fold in the greens and season with salt and pepper. Simmer for 30 minutes. Stir in the crabmeat and simmer for 5 minutes. Remove from the heat. Remove the ham hock and shred the meat off the bone back into the soup. In a food processor, combine the roasted pepper, garlic, cilantro and egg. Pulse until smooth. Season with salt, pepper flakes and cayenne. With the machine running, slowly add the remaining olive oil and continue to process until the mixture forms a thick emulsion. 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 coconut.

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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