Creole Callaloo with Roasted Red Pepper Rouille

Name: Creole Callaloo with Roasted Red Pepper Rouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

Servings: persons

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
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

1
In a large pot, over high heat, add the 1 tablespoon of olive oil.
2
When the oil is hot, add the ham hock and onions.
3
Saute for 2 minutes.
4
Stir in the stock and water and bring to a boil.
5
Season with Essence and add the bay leaves and cook for 20 minutes.
6
Reduce the heat and simmer for 60 minutes.
7
Fold in the greens and season with salt and pepper.
8
Simmer for 30 minutes.
9
Stir in the crabmeat and simmer for 5 minutes.
10
Remove from the heat.
11
Remove the ham hock and shred the meat off the bone back into the soup.
12
In a food processor, combine the roasted pepper, garlic, cilantro and egg.
13
Pulse until smooth.
14
Season with salt, pepper flakes and cayenne.
15
With the machine running, slowly add the remaining olive oil and continue to process until the mixture forms a thick emulsion.
16
Serve hot in bowls, allowing 1 generous cup of the callaloo per portion.
17
Drizzle each serving with a generous 3 tablespoons of the Rouille and sprinkle with 1 tablespoon of coconut.
18
*RAW EGG WARNING
19
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
20
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.
21
Combine all ingredients thoroughly.

702

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 27 ingredients. The key ingredients include: 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, and more.

Yes, Creole Callaloo with Roasted Red Pepper Rouille falls under the Seafood 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!