Gumbo Z’Herbes with Crab and Prawns

cooking.nytimes.com

Alice Xie

3 tablespoons vegetable oil

1 yellow onion, diced

2 shallots, minced

2 garlic cloves, minced

1 jalapeño, seeded and finely chopped

8 ounces fresh spinach

1 bunch fresh curly kale, large stems removed

2 cups vegetable stock, fish stock or clam juice

1 (14-ounce) can coconut milk

1 pound fresh or frozen okra, trimmed and cut into ¼-inch pieces

3 medium Yukon Gold or other yellow potatoes, diced

1 tablespoon filé powder

1 tablespoon chopped fresh thyme leaves

1 pound head-on prawns or shrimp, peeled and deveined

½ pound lump crab meat (preferably Dungeness crab)

Salt and freshly ground pepper

Cooked white rice, for serving

Lemon wedges, for serving

Directions at cooking.nytimes.com

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