MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gumbo Z'herbes w/Crab & Prawns
 Categories: Vegetables, Chilies, Seafood, Potatoes, Greens
      Yield: 6 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 jalapeño, 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
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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