Jamaican Callaloo With Shellfish And Ham

• 2 tablespoons vegetable oil
• 2 cups onion chopped
• 2 celery
• 4 ounces ham steak cut into 1/2-inch pieces
• 2 cloves garlic finely chopped
• 1 tablespoon fresh thyme leaves
• 6 cups water
• 1 pound callaloo leaves and stems or spinach, washed, drained and coarsely chopped
• 1/2 pound okra chopped
• 1 scotch bonnet chili pepper
• 3 tablespoons knorr reduced sodium chicken flavor bouillon
• 1/2 pound frozen crabmeat, thawed and drained
• 1/2 pound uncooked large shrimp
• 1 cup coconut milk

1. 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.

vegetable oil, onion, celery, ham steak, garlic, thyme, water, okra, scotch, knorr, frozen crabmeat, shrimp, coconut milk

Taken from www.yummly.com/recipe/Jamaican-callaloo-with-shellfish-and-ham-297090 (may not work)