Okra Soup (Gluten-Free) with Seafood

Ingredients

• 1 lb Fresh Okra
• 0.5 lb Shrimp
• 0.5 lb Smoked Fish
• 1/4 cup Palm Oil
• 1 medium Onion
• 1 medium Red Bell Pepper
• 1/2 small Scotch Bonnet Pepper
• 2 tbsp Ground Crayfish
• 4 cups Chicken Broth
• 1 tbsp Corn Starch
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Wash and chop okra into small pieces.
2. 2Peel and devein shrimp. Flake smoked fish.
3. 3Chop onion, red bell pepper, and scotch bonnet pepper.
4. 4Heat palm oil in a large pot. Add onion, red bell pepper, and scotch bonnet pepper and sauté until fragrant.
5. 5Add ground crayfish and cook for 2 minutes.
6. 6Pour in chicken broth and bring to a boil.
7. 7Stir in okra, shrimp, and smoked fish. Cook for 15-20 minutes, or until the okra is tender and the soup has thickened.
8. 8Mix corn starch with 2 tablespoons of cold water to make a slurry. Slowly add the slurry to the soup, stirring constantly, until the soup thickens to your desired consistency.
9. 9Season with salt and pepper to taste. Serve hot with gluten-free fufu or rice.

Substitutions

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