Trinidad Seafood Pelau with Coconut and Pigeon Peas
I’ve long loved pelau for its comforting, all‑in‑one feel, but this Trinidad Seafood Pelau with Coconut and Pigeon Peas is something special.
Ingredients · Servings 8
- 1 lb shrimp (large, peeled, deveined)
- 1 lb cod (cut into 1-inch pieces)
- 1 lb mussels (cleaned)
- 1 lb clams (cleaned)
- 1 lb lobster tail (shells saved, meat chopped)
- 1 tablespoon butter (optional, for shell stock)
- 2 scallions (chopped)
- 2 tablespoons Caribbean green seasoning (divided)
- 1 teaspoon black pepper (divided)
- 4 sprigs thyme
- 1 1/2 cups pumpkin (diced)
- 4-6 cloves garlic (minced)
- 1 large carrot (diced)
- 1 can pigeon peas (rinsed)
- 1 tablespoon olive oil
- 2 tablespoons brown sugar
- 1 1/2 cups coconut milk
- 1 tablespoon salt (or to taste)
- 2 cups par-boiled brown rice (long-grain)
- 1/2 teaspoon ginger (grated)
- 3–5 bird’s eye peppers (whole or halved)
- 4–7 cups water (or shell stock)
- 3-4 tablespoons parsley (chopped)
Method · 1 h 30 min
- Clean seafood: rinse shrimp with lime water, chop lobster meat and reserve shells; set aside.
- For shell stock, simmer lobster shells, shrimp shells, thyme, scallions, half the pepper, and butter in 3 cups water until reduced by 2/3. Strain and reserve stock.
- In the main pot, heat olive oil and brown sugar over high heat, stirring until amber.
- Add pigeon peas, pumpkin, and carrot.
- Lower heat to medium and add garlic, scallions, bird’s eye pepper, ginger, coconut milk, and simmer for 1 minute.
- Stir in brown rice, green seasoning, salt, remaining pepper, and 2½ cups hot water. Bring to boil, then reduce to simmer and cook covered for 10 minutes.
- Add reserved shell stock, cover, and cook 7 minutes.
- Add mussels and clams, pressing into liquid. Simmer 3 minutes.
- Gently stir in chopped lobster and shrimp, remove from heat, cover, and let rest for 4 minutes.
- Uncover, taste and adjust salt, sprinkle parsley, and squeeze lemon before serving.
If you’re looking for a simple yet indulgent one‑pot meal with bold Caribbean flavor, this seafood pelau is it. Caramelized sugar, coconut milk, pigeon peas, pumpkin, aromatic vegetables, and a rich homemade shell stock make it remarkable. But the real magic is treating the seafood with care, tucking it in just long enough to cook through, preserving its sweet, tender texture.
Serve this anytime you want a dish that feels elevated but is totally easy to make. Pair it with a crisp salad or fresh avocado slices and pepper sauce for a meal that brings Caribbean spirit right into your kitchen.
