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.

Ingredient Guide

• Limes or Lemon – Used to wash and brighten the seafood, removing any briny aroma.
• Butter – Adds richness and helps develop the base flavor of the seafood stock.
• Onion – Used in both the stock and the callaloo base for sweetness and depth.
• Thyme – Essential Caribbean herb that balances the richness of coconut milk.
• Parsley – Adds freshness and a mild herbal note to the stock.
• Celery – Builds aromatic depth, especially when combined with onion and thyme.
• Black Pepper – Adds warmth and subtle spice to both the stock and the finished dish.
• Sea Salt – Used to season the stock and callaloo base.
• Oil – Helps sauté the aromatics without burning the garlic.
• Garlic – Infuses deep flavor into the base of the callaloo.
• Pimento Pepper – Brings mild heat and signature Trinidadian flavor.
• Pumpkin – Adds body and natural sweetness, thickening the callaloo as it cooks down.
• Okra – Helps achieve that smooth, velvety texture classic to callaloo.
• Dasheen Leaves – The traditional greens used for authentic Trinbago-style callaloo.
• Baby Spinach – Adds color and texture, complementing the dasheen leaves.
• Lobster, Shrimp, and Crab Legs – The stars of this seafood callaloo, bringing sweetness and depth of flavor.
• Coconut Milk – Adds creamy texture and balances the spices.
• Scotch Bonnet Pepper – Brings heat and that unmistakable Caribbean aroma.
• Caribbean Green Seasoning – Enhances the seafood flavor with herbs and spices.
• Lemon Juice – Used to season the shrimp and lobster tails before finishing the dish.

Cooking Notes from the Kitchen

• Always wash the seafood thoroughly with lime or lemon juice before cooking.
• Use fresh dasheen (taro) leaves when possible for the most authentic texture.
• Avoid over-blending the callaloo—pulsing with an immersion blender preserves texture and flavor.
• For a mild dish, remove the scotch bonnet pepper before blending. For heat lovers, burst it gently for that slow-building spice.
• Serve hot with rice, macaroni pie, or boiled ground provisions like sweet potato and plantain.

Shopping Made Easy

• You can find dasheen leaves (taro leaves) at Caribbean, Asian, or African grocery stores.
• Fresh okra and pumpkin are available year-round at most supermarkets.
• Frozen crab legs and shrimp work perfectly well if fresh seafood isn’t available.
• Look for full-fat coconut milk for the creamiest results.
• Caribbean green seasoning is available in bottles, but homemade versions are often considered the best.

Print Recipe

The Ultimate Trinbago Seafood Callaloo

Courses: Caribbean Classics, Comfort Food, Seafood & Fish, Soups & Stews, Sunday Dinners

Difficulty: Intermediate Prep Time 35 mins Marinate Time 90 mins Total Time 2 hrs 5 mins

Diet:

P Pescetarian S Seafood

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

• 2 limes or lemons (for washing seafood)
• 2 tablespoons butter
• 1 medium onion (chopped)
• 6 sprigs 6–8 thyme
• 4 stems parsley
• 1 stalk celery (with leaves)
• ³⁄₄ teaspoon black pepper
• ³⁄₄ tablespoon sea salt (for stock)
• 8 cups water (for stock)
• 2 tablespoons oil
• 1 medium onion (sliced)
• 4 cloves garlic (smashed)
• ³⁄₄ teaspoon black pepper
• 1 pimento pepper (chopped)
• ¹⁄₃ lb pumpkin (cubed)
• 10 okra 10–15 (sliced)
• 2 lbs dasheen leaves (chopped, include stems)
• 2 lbs baby spinach (roughly chopped)
• 1 tablespoon salt (divided)
• 2 lbs lobster
• 1 lb wild-caught shrimp
• 1 lb crab legs
• 1 ¹⁄₂ cups coconut milk
• 1 green scotch bonnet pepper (whole)
• ¹⁄₂ lemon (juice)
• 1 teaspoon Caribbean green seasoning

Instructions

Video ON

1. 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. 

   
2. 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.
   

3. Add 8 cups of water, bring to a boil, and simmer for 45 minutes to make the stock.

   
4. 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.
   
5. Add the chopped dasheen leaves and spinach in batches, allowing them to wilt. Sprinkle in 3/4 tablespoon salt.
   
6. Add the lobster claws and crab legs. Strain the seafood stock into the pot, add coconut milk, and bring to a boil. Cover partially and simmer.
   
7. Season the shrimp and lobster tails with lemon juice, Caribbean green seasoning, and remaining salt.
   

8. 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. 

   
9. 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.
   
10. Turn off the heat and serve warm with rice, macaroni pie, or ground provisions.
    

Note

What’s the difference between Trinidad Callaloo and Jamaican Callaloo?

Trinidad and Tobago Callaloo is made with dasheen (taro) leaves, coconut milk, okra, and seasonings, while Jamaican Callaloo refers to a leafy green (amaranth) that’s sautéed like spinach. They share the same name but are completely different dishes.

Can I make seafood callaloo without lobster?

Absolutely. You can make this dish with just crab and shrimp for a simpler version, or even substitute fish fillets like snapper or cod for an easier weeknight option.

How do I prevent callaloo from becoming too slimy?

Okra naturally thickens callaloo, but over-blending can make it too viscous. Pulse with the immersion blender instead of blending continuously to control texture.

What can I serve with callaloo?

Traditional sides include white rice, macaroni pie, boiled provisions like sweet potato, or plantain. It’s also delicious with roasted chicken or stewed beef.

Can I use spinach only instead of dasheen leaves?

Yes, spinach works as a substitute, especially if dasheen leaves aren’t available, though the flavor will be milder and the texture slightly thinner.

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