Best 2 Bahamian Crab N Rice Recipes

BAHAMIAN PEAS AND RICE

Bahamian Peas and Rice image

Provided by Sunny Anderson

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.

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).

Tips:

Use fresh crab meat for the best flavor. If you can't find fresh crab meat, you can use frozen crab meat that has been thawed.
Cook the rice in coconut milk for a rich and creamy flavor. You can use canned coconut milk or make your own from scratch.
Add some vegetables to the rice for a more colorful and nutritious dish. Some good options include bell peppers, carrots, and celery.
Season the rice with your favorite herbs and spices. Some good options include thyme, oregano, and garlic powder.
Serve the rice with a side of plantains or fried bananas for a complete meal.

Conclusion:

Bahamian crab n rice is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover crab meat, and it is sure to be a hit with your family and friends. So next time you are looking for a new and exciting dish to try, give Bahamian crab n rice a try. You won't be disappointed!