Calaloo Gumbo Recipe

Name: Calaloo Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Vegetable oil, for sauteeing, 1 cup peeled, diced eggplant, 1 yellow bell pepper, diced, 1 red bell pepper, diced, and more.

Yes, Calaloo Gumbo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Calaloo Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions