Haitian-Style Seafood Lalo

Experience the vibrant flavors of the Caribbean with this authentic Haitian-style seafood Lalo. This dish, rich in cultural heritage, combines jute leaves with an enticing medley of seafood, creating a hearty and aromatic meal. Perfect for seafood lovers and a wonderful option for those who enjoy the taste of the sea paired with fresh, leafy greens.

Ingredients

🌿 1 package 0.35 lb / 5.6 oz of Dried Jute Leaves, Lalo Pey'i'm Organic
🦀 Approximately 3-4 small blue crabs, cleaned and cut
🍤 About 15-20 medium shrimp, peeled and deveined
🐚 1 cup pre-cooked and seasoned conch
🍋 Juice of 1/2 fresh lime
🧄 Homemade Epis, to taste
🌿 A few sprigs of fresh thyme
🌿 A small bunch of fresh parsley
🧂 Garlic powder, to taste
🧂 Seasoning salt, to taste
🌿 Adobo seasoning, to taste Goya brand
🐓 1 tablespoon chicken paste
🌶️ Black pepper, freshly ground
🫒 A drizzle of extra virgin olive oil
🥬 1 container/bag of fresh baby spinach
🍊 Juice of 1/2 fresh sour orange
🧈 1 tablespoon of butter

Instructions

1- Rehydrate Jute Leaves:

• Soak the dried jute leaves in a bowl of water for about 6 hours or overnight until they become soft and hydrated.

2- Prepare Seafood:

• In a glass bowl, mix the cleaned crabs, shrimp, and pre-cooked conch.
• Add lime juice, homemade epis, garlic powder, seasoning salt, adobo, chicken paste, and black pepper. Mix thoroughly to coat the seafood with the seasonings.

3- Cook Conch:

• Boil the conch with epis for 30 minutes in a large metal pot until tender.

4- Prepare Jute Leaves for Cooking:

• Drain the soaked jute leaves, squeezing out excess water.

5- Assemble in Pot:

• Place the seasoned crabs and conch in the pot, used earlier for boiling the conch.
• Layer the rehydrated jute leaves over the seafood and top with baby spinach.

6- Add Flavorings:

• Drizzle the remaining seasoning liquid from the shrimp bowl over the spinach.
• Squeeze fresh sour orange juice over the greens.

7- Steam Cook:

• Cover the pot with parchment paper and seal with the pot lid.
• Cook on high heat to bring it to a boil, then reduce to medium-low (stovetop setting 2).
• Simmer for 1 to 1.5 hours without adding extra liquid.

8- Add Shrimp and Final Ingredients:

• Uncover the pot and stir the Lalo. Add the seasoned shrimp, fresh thyme, parsley, and butter.
• Taste the dish and adjust the seasonings if necessary.
• Re-cover with parchment and the lid; cook for another 15 minutes until shrimp are cooked through.

9- Serve:

• The seafood Lalo is ready to be enjoyed, best paired with your favorite side dish.

Prep Time: 6-8 hours (including soaking)
Cook Time: 1.75 to 2 hours
Total Time: Approximately 8 hours
Servings: 4-6
Calories: Approximately 350 per serving (not including side dishes)
Proteins: 30g
Fats: 12g
Carbohydrates: 10g
Equipment: S&W metal pot lid, red plastic bowl, glass bowl, kitchen knife, electric stovetop

Cooking Tips

• Use fresh ingredients for the brightest flavors.
• Ensure that steam is properly trapped to allow thorough cooking without additional liquid.

Hashtags

#haitiancuisine #seafood #lalo #caribbeanflavors #leafygreens

YouTube channel - Annette Dor: https://www.youtube.com/@dorannette26

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Haitian-Style Seafood Lalo