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Richly delicious, this flavorful soup comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Fry ham, garlic and okra in butter.
- When well coated with butter, but not brown, add next six ingredients.
- Cook 20 minutes, add crab and cook for an additional 15 minutes.
- Serve on mounds of hot rice.