Bahamian Crab N Rice Recipes

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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

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.

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

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).

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