- 1/2 pound (225 g) bacon, cut into small bits
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 ribs celery, diced
- 1 pound (455 g) okra, ends trimmed off, sliced 1/2-inch thick
- 1 tablespoon (10 g) chopped garlic
- 1/4 cup (32 g) all-purpose flour
- 2 quarts (2 L) Vegetable Stock or Chicken Stock
- 1 tablespoon (15 ml) Jamaican Picka peppa sauce, or substitute Worcestershire sauce
- 2 cans (14 ounce, or 397 g) unsweetened coconut milk
- 2 tablespoons (4.8 g) chopped fresh thyme, or 2 teaspoons (5.5 g) dried thyme
- 2 bay leaves
- 1 pound (455 g) best-quality crabmeat, picked over for shells
- 4 pound (115 g) baby spinach
- Kosher salt and freshly ground black pepper
- 2 tablespoons (30 ml) hot pepper sauce (optional)
- In a large soup pot, cook the bacon until crispy and brown, pouring off excess fat (you’ll need 1/4 cup, or 60 ml). Add the onion and cook in the bacon mixture until softened but not brown, about 5 minutes.
- Add the pepper, celery, okra, and garlic.
- Stir well to combine.
- Add the flour and cook the mixture about 5 minutes, stirring, to remove the raw flour taste.
- Add the stock and Pickapeppa or Worcestershire.
- Add the coconut milk, thyme, and bay leaves and simmer 15 minutes.
- Just before serving, stir in the crabmeat.
- Add the spinach leaves and heat through until spinach is wilted, about 2 minutes.
- Season with salt and pepper to taste and add hot pepper sauce, if using. Serve piping hot.