Kalalou Ak Crevette (haitian Style Shrimp And Okra Stew)

Kalalou ak Crevette is a traditional Haitian stew that combines succulent shrimp with tender okra in a flavorful and comforting dish. This recipe is a celebration of the vibrant and diverse flavors of Haitian cuisine.

Kalalou Ak Crevette (haitian Style Shrimp And Okra Stew)

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 1 pound fresh okra, trimmed and sliced
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 tomatoes, diced
  • 2 tablespoons tomato paste
  • 1 scotch bonnet pepper, whole (optional for heat)
  • 2 cups chicken or vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 4 cups cooked white rice, for serving

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper. Sauté until the vegetables are soft and fragrant.
  2. Add the tomatoes, tomato paste, scotch bonnet pepper (if using), thyme, and paprika. Cook for 5 minutes, stirring occasionally.
  3. Pour in the broth and bring the mixture to a simmer. Add the okra and cook for 15 minutes, or until the okra is tender.
  4. Add the shrimp to the pot and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
  5. Season the stew with salt and pepper to taste. Remove the scotch bonnet pepper if used.
  6. Serve the Kalalou ak Crevette hot over cooked white rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320 per serving
Protein
25g
Carbohydrates
15g
Fat
18g

Supplies

Large pot Cooking spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the Kalalou ak Crevette with a side of fried plantains for a complete Haitian meal experience.

Tips & tricks

For a milder stew, remove the seeds and membranes from the scotch bonnet pepper before adding it to the pot.

Cost

$20