Crack Conch Crayfish With Peas And Rice Recipes

CRACK CONCH (CRAYFISH) WITH PEAS AND RICE

Crack Conch (Crayfish) With Peas and Rice image

This dish is the national Dish of the Bahamas! Bahamas national dish is Cracked Conch, it's served 'scorched' (scored) and raw in lime juice or cracked (dipped in cracker crumbs, then fried). Authentic Bahamian cuisine This delicious crayfish which the locals call the queen of conch is the only type of fish that incorporates special Bajan seasonings. Bajan seasonings used in the caribbean, is a wet rub of garlic, thyme, onion, marjoram and pepper, it is used on all meats and fish. You can rub this seasoning in dry for frying or add lime juice and oil to make a wet rub. Cracked Conch is usually prepared and served with optional side dishes such as potatoe salad, cole slaw, macaroni and cheese or fried plantains macaroni & cheese, cole slaw, potato salad and plantains.

Provided by Mand1642

Categories < 4 Hours

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 lb conch or 1 lb crayfish
1 lb prepared tempura batter
for the tempura batter
2 -4 cups water
1 lb flour
1 teaspoon black pepper
1 teaspoon garlic powder
1 fresh thyme
1 egg (beaten)
for bahamian peas and rice
1 cap pigeon peas
1 1/2 cups rice
1 medium onion, diced
1/2 cup tomato paste
1/2 small ripe tomatoes, chopped
2 slices bacon or 2 slices salt pork, diced
2 teaspoons fresh thyme

Steps:

Mix the flour, beaten egg, seasonings and water into a pasty batter. Add the water slowly since the batter should not be too watery but should be of a paste like consistency.
Cut conch/crayfish into thumb-sized pieces then pour the tempura batter over the conch to cover each piece. Deep fry at 350-375 F until golden brown.
Fry bacon or salt pork in a large pan with a tight-fitting lid.
Next, add the onion, pepper, tomato, tomato paste and thyme, then add the peas, salt and pepper to taste.
Next, add 3 cups of water to the mix and bring to a boil.
Next, add rice and stir. Cover and cook on medium heat for about 30.
minutes or until rice is tender and water is absorbed.
Serve with the conch/crayfish.

Nutrition Facts : Calories 879.6, Fat 8.9, SaturatedFat 2.7, Cholesterol 104.8, Sodium 481.9, Carbohydrate 156.3, Fiber 6.3, Sugar 6, Protein 39.3

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