Bahamian Crab N Rice Food

CRAB 'N RICE (THE BAHAMAS)

Crab 'n Rice (The Bahamas) image

This recipe Is from week 19 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and The Bahamas are my 19th stop. Crab 'n rice is a favorite meal in the Bahamas; it is traditionally made with land crabs, but sea crabs are an almost indistinguishable substitution.

Provided by GiddyUpGo

Categories Crab

Time 1h20m

Yield 8-12 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons oil
1 onion, chopped
1 red bell pepper, chopped
5 tablespoons tomato paste
salt and pepper
1/2 teaspoon thyme
1 teaspoon paprika
4 cups water (traditional) or 4 cups crab stock (my tweak)
2 cups long grain rice
2 cups pigeon peas, canned
4 whole crabs

Steps:

Crack the crab and remove the meat. Carefully pick through the meat to make sure there are no remaining bits of shell.
Chop up the vegetables and fry them in the oil until they are soft. Stir in the tomato paste and seasonings, adding a little more oil if you need to. Saute for a few minutes until the flavors are incorporated.
Add three cups of water (I used non-traditional crab stock) and bring to a boil. Add the pigeon peas and crab and let boil for five minutes or so.
Add the rice (you can also add more water if the mixture looks too dry), return to a boil, then reduce heat and cover. Let simmer until all the liquid has been absorbed (about 20 minutes).

BAHAMIAN PEAS AND RICE

Bahamian Peas and Rice image

Provided by Sunny Anderson

Categories side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1/3 cup olive oil
6 strips bacon, chopped
1 cup chopped Vidalia or sweet onion
1 green bell pepper, seeded and chopped
1 celery stalk, finely chopped
5 or 6 sprigs fresh thyme, leaves stripped
Kosher salt and freshly ground black pepper
2 garlic cloves, grated on a rasp or finely minced
2 cups rice, rinsed in a sieve until the water runs clear
One 15-ounce can black-eyed peas, drained and rinsed
4 Roma tomatoes, chopped
One 8-ounce can tomato sauce
1 tablespoon Worcestershire sauce
1 habanero pepper, pierced with the tip of a knife

Steps:

In a large saucepan or Dutch oven over medium-high heat, combine the oil, bacon, onion, bell pepper, celery, thyme leaves, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the bacon is crisped and the onion is tender and fragrant, about 10 minutes.
Add the garlic and rice and toast the rice until it has a nutty, popcorn-like scent, about 10 minutes more.
Stir in the peas, tomatoes, tomato sauce, Worcestershire, habanero pepper, and 3 cups water. Bring the pot to a boil, and then reduce to a low simmer and cover. Cook until the rice absorbs the liquid, 35 to 40 minutes. Try to avoid lifting the lid until the 30-minute mark, as the steam helps cook the rice.
Serve warm.

BAHAMIAN STYLE PEAS AND RICE

Bahamian Style Peas and Rice image

Peas and rice, often served under a tropical sun. You may have had it last while sitting on soft white sand, and looking at a clear blue sea. Goes excellently with other traditional Caribbean fare, such as chicken curry or souse.

Provided by DANIELLE2877

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 1h30m

Yield 4

Number Of Ingredients 12

Ingredients

¼ cup butter
2 ounces sliced bacon, diced
1 large onion, diced
1 stalk celery, diced
1 large tomato, diced
½ (6 ounce) can tomato paste
1 tablespoon ketchup
salt and pepper to taste
1 (15 ounce) can pigeon peas, with liquid
1 ⅔ cups water
1 ½ cups uncooked long-grain white rice
1 sprig fresh thyme, chopped

Steps:

Melt butter in a large, heavy saucepan over medium high heat. Place bacon in the saucepan, and cook until evenly brown. Stir in onion and celery, and cook until tender. Mix in tomato, tomato paste, and ketchup. Season with salt and pepper. Reduce heat to low, and continue cooking about 15 minutes.
Stir pigeon peas and their liquid, water, rice, and thyme into the saucepan. Bring to a boil, cover, and reduce heat. Cook 40 minutes on low, or until all liquid is absorbed. Fluff rice with a fork.

Nutrition Facts : Calories 547.9 calories, Carbohydrate 80.7 g, Cholesterol 40.2 mg, Fat 19.2 g, Fiber 6.6 g, Protein 13.6 g, SaturatedFat 9.8 g, Sodium 746.3 mg, Sugar 6.5 g

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