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Title: Gumbo ZΓÇÖherbes w/Crab & Prawns
Categories: Vegetables, Chilies, Seafood, Potatoes, Greens
Yield: 5 servings

3 tb Oil
1 Yellow onion; diced
2 Shallots; minced
2 cl Garlic; minced
1 Jalapeno, seeded. fine
- chopped
8 oz Fresh spinach
1 bn Fresh curly kale; lg stems
- removed
2 c Stock, fish stock or clam
- juice
14 oz Can coconut milk
1 lb Okra; trimmed; in 1/4"
- pieces
3 md Yellow potatoes; diced
1 tb Filé powder
1 tb Chopped fresh thyme leaves
1 lb Head-on prawns or shrimp;
- peeled, deveined
1/2 lb Lump Dungeness crab meat
Salt & fresh ground pepper
Cooked white rice; to serve
Lemon wedges; to serve

In a large soup pot, heat the vegetable oil over medium.
Add the onion, shallots, garlic and jalape├▒o, and cook,
stirring occasionally, until soft, about 10 minutes. Add
the spinach, kale, stock, coconut milk and 1 1/2 cups
water, and simmer for 10 minutes, stirring occasionally
until the kale is wilted. Using a slotted spoon,
transfer the greens to a blender or food processor; add
1 cup of the broth and blend until puréed.

Return the purée to the pot and add the okra, potatoes,
filé powder and thyme. Let simmer for about 15 minutes,
until the potatoes are tender. Add the seafood and
continue cooking until the prawns are pink and the
potatoes are soft, about 10 minutes. Season with salt
and pepper.

To serve, spoon the rice into shallow bowls, and ladle
the gumbo over the rice. Garnish with lemon wedges.

Recipe from: Tanya Holland

Adapted by: Korsha Wilson

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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