The Ultimate Trinbago Seafood Callaloo
The Story Behind My Ultimate Trinbago Seafood Callaloo
Callaloo is one of those iconic dishes that tells the story of Trinidad and Tobago in every spoonful. Growing up, the version my mom made was all about the fresh ocean crabs we’d get from the market. But over the years, I’ve come to appreciate the variations—some families add salted pigtails, smoked turkey, or crayfish, and every pot tells a different story.
This version of The Ultimate Trinbago Seafood Callaloo takes that classic Sunday dish and gives it a luxurious spin by highlighting the ocean’s best: shrimp, lobster, and crab. Living in Canada now, I’ve adapted the ingredients slightly based on what’s available here, while keeping the soul and flavor of home intact. The coconut milk adds that smooth richness, the dasheen leaves and spinach bring the earthiness, and the seafood turns this into something truly special.
Callaloo has always been more than just a side dish — it’s a tradition, a comfort food, and for many of us, the centerpiece of Sunday lunch alongside rice, macaroni pie, or boiled ground provisions and stewed, BBQ, or oven-roasted meats.
Description
A creamy, rich, and deeply flavorful seafood twist on the traditional Trinidad and Tobago Callaloo—made with fresh lobster, crab legs, shrimp, and the vibrant greens of dasheen leaves and spinach, simmered in coconut milk.
Ingredients
Instructions
Clean and prep the shrimp, lobster, and crab legs by removing shells and washing thoroughly with cool water and lime or lemon juice. Follow along with the video below.
In a large stock pot over medium heat, melt butter, then add onion, thyme, parsley, celery, and black pepper. Cook for 4 minutes, then add the seafood shells and continue cooking for another 4 minutes.
Add 8 cups of water, bring to a boil, and simmer for 45 minutes to make the stock.
In a separate soup pot over medium heat, add oil, onion, garlic, black pepper, and pimento pepper. Cook for 3 minutes. Add the pumpkin and okra, and cook for another minute.
Add the chopped dasheen leaves and spinach in batches, allowing them to wilt. Sprinkle in 3/4 tablespoon salt.
Season the shrimp and lobster tails with lemon juice, Caribbean green seasoning, and remaining salt.
After 90 minutes, remove the lobster claws and crab legs. Use an immersion blender to pulse the callaloo mixture—avoid continuous blending, as it will change the texture and overall flavor. Remove the scotch bonnet pepper if you prefer mild heat. In my case, I broke the pepper to give the finished Callaloo a slight kick from its heat.
Add the shrimp and lobster meat, stir, then return the claws and crab legs. Simmer for 2 minutes, taste, and adjust salt to your liking.
Turn off the heat and serve warm with rice, macaroni pie, or ground provisions.
Source:www.caribbeanpot.com
