Caribbean Calilou Soup Recipe

Name: Caribbean Calilou Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound (225 g) bacon, cut into small bits; 1 medium onion, diced; 1 red bell pepper, diced; 2 ribs celery, diced; 1 pound (455 g) okra, ends trimmed off, sliced 1/2-inch thick; 1 tablespoon (10 g) chopped garlic; 1/4 cup (32 g) all-purpose flour; 2 quarts (2 L) Vegetable Stock or Chicken Stock; 1 tablespoon (15 ml) Jamaican Picka peppa sauce, or substitute Worcestershire sauce; 2 cans (14 ounce, or 397 g) unsweetened coconut milk; 2 tablespoons (4.8 g) chopped fresh thyme, or 2 teaspoons (5.5 g) dried thyme; 2 bay leaves; 1 pound (455 g) best-quality crabmeat, picked over for shells; 4 pound (115 g) baby spinach; Kosher salt and freshly ground black pepper; 2 tablespoons (30 ml) hot pepper sauce (optional)

Servings: persons

1/2 pound (225 g) bacon, cut into small bits
1 medium onion, diced
1 red bell pepper, diced
2 ribs celery, diced
1 pound (455 g) okra, ends trimmed off, sliced 1/2-inch thick
1 tablespoon (10 g) chopped garlic
1/4 cup (32 g) all-purpose flour
2 quarts (2 L) Vegetable Stock or Chicken Stock
1 tablespoon (15 ml) Jamaican Picka peppa sauce, or substitute Worcestershire sauce
2 cans (14 ounce, or 397 g) unsweetened coconut milk
2 tablespoons (4.8 g) chopped fresh thyme, or 2 teaspoons (5.5 g) dried thyme
2 bay leaves
1 pound (455 g) best-quality crabmeat, picked over for shells
4 pound (115 g) baby spinach
Kosher salt and freshly ground black pepper
2 tablespoons (30 ml) hot pepper sauce (optional)

1
In a large soup pot, cook the bacon until crispy and brown, pouring off excess fat (youll need 1/4 cup, or 60 ml).
2
Add the onion and cook in the bacon mixture until softened but not brown, about 5 minutes.
3
Add the pepper, celery, okra, and garlic.
4
Stir well to combine.
5
Add the flour and cook the mixture about 5 minutes, stirring, to remove the raw flour taste.
6
Add the stock and Pickapeppa or Worcestershire.
7
Add the coconut milk, thyme, and bay leaves and simmer 15 minutes.
8
Just before serving, stir in the crabmeat.
9
Add the spinach leaves and heat through until spinach is wilted, about 2 minutes.
10
Season with salt and pepper to taste and add hot pepper sauce, if using.
11
Serve piping hot.

685

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 16 ingredients. The key ingredients include: 1/2 pound (225 g) bacon, cut into small bits, 1 medium onion, diced, 1 red bell pepper, diced, 2 ribs celery, diced, and more.

Yes, Caribbean Calilou Soup falls under the Soups & Stews 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!

Caribbean Calilou Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions