Jamaican Callaloo with Shellfish and Ham
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
2 Tbsp vegetable oil
2 cups chopped onion
2 ribs celery, chopped
4 oz ham steak, cut into 1/2-inch pieces
2 cloves garlic, finely chopped
1 Tbsp fresh thyme leaves
6 cups water
1 lb Callaloo leavs and stems or spinach, washed, drained and coarsely chopped
1/2 lb okra, chopped
1 Scotch bonnet (habanero) pepper, whole
3 Tbsp Knorr Reduced Sodium Chicken flavor bouillon
1/2 lb crabmeat
1/2 lb uncooked large shrimp, peeled and deveined
1 cup unsweetened coconut milk
Heat oil in a large saucepot over medium-high heat and cook onion and celery about 4 minutes or until vegetables are tender, stirring occasionally. Add ham, garlic and thyme and cook about 2 minutes. Stir in water and next 4 ingredients. Bring to a boil. Reduce heat and simmer about 30 minutes. Add remaining ingredients and cook about 5 minutes or until shrimp turn pink. Remove pepper and serve with hot cooked rice.