I’ve long loved pelau for its comforting, all‑in‑one feel, but this Trinidad Seafood Pelau with Coconut and Pigeon Peas is something special. When I first created this recipe, I wanted to take that familiar stew‑style rice dish, traditionally made with chicken or beef, and elevate it with cod, shrimp, mussels, clams, and even lobster. The result? A seafood rice dish that’s rich, aromatic, and deeply satisfying.
If you’re looking for a simple yet indulgent one‑pot meal with bold Caribbean flavor, this seafood pelau is it. Caramelized sugar, coconut milk, pigeon peas, pumpkin, aromatic vegetables, and a rich homemade shell stock make it remarkable. But the real magic is treating the seafood with care, tucking it in just long enough to cook through, preserving its sweet, tender texture.
Serve this anytime you want a dish that feels elevated but is totally easy to make. Pair it with a crisp salad or fresh avocado slices and pepper sauce for a meal that brings Caribbean spirit right into your kitchen.
Ingredient Guide
- Shrimp: Large peeled shrimp; rinsed and briefly marinaded with spices for sweetness and texture.
- Cod: Firm white fish, cut into 1-inch pieces that hold together during cooking.
- Mussels and Clams: Fresh shellfish tucked in towards the end to steam in their own broth.
- Lobster Tail: Chopped and gently folded into add richness and seafood flavor.
- Pigeon Peas: A Caribbean staple that adds texture and color when rinsed and stirred into the dish.
- Pumpkin: Adds sweetness, body, and keeps rice moist as it cooks.
- Carrot: Adds nutritional color and gentle sweetness to balance the savory flavors.
- Scallions, Garlic, Thyme: Fresh aromatics that form the backbone of Caribbean seasoning.
- Bird’s Eye Pepper: Classic Trini heat; you’ll taste a little and feel a lot.
- Ginger: Freshly grated for warmth and brightness in every bite.
- Coconut Milk: Adds creaminess and Caribbean depth.
- Caramelized Brown Sugar: Builds color and sticky sweetness as the rice cooks.
- Par‑boil Brown Rice: Adds nutty texture and absorbs all the rich flavors.
- Butter (optional): Enriches the shell‑stock and rice when used at the start.
- Olive Oil, Salt, and Black Pepper: For cooking and seasoning the entire dish.
- Water or Shell Stock: Use lobster or shrimp shells to create a rich seafood broth.
- Parsley & Lemon Juice: Fresh finish adds brightness and balance.
Shopping Made Easy
- Use large shrimp and chunkier cod that hold shape in the pelau—you’ll need about 4 pounds total seafood.
- Pigeon peas are found in cans in international aisles; rinse well to remove excess salt.
- Pumpkin or squash often sells pre‑peeled and cubed—perfect for this dish.
- Bird’s eye (scotch bonnet) peppers are in produce sections or Caribbean markets—omit or halve for mild heat.
- Shellfish (mussels, clams) should be fresh and tightly closed—discard any that stay open when tapped.
Cooking Notes from the Kitchen
- Always simmer your seafood shells with aromatics first to create a flavorful base stock.
- Brown the sugar carefully until foamy and amber—this builds that distinctive pelau flavor without bitterness.
- Stir gently after adding seafood so as not to break delicate shells or fish pieces.
- Keep the lid on after cooking; resting helps the rice absorb liquid and improves texture.
- Adjust liquid based on rice type; this recipe is slightly “wet”; reduce water for a grainier finish.
What makes this a “Caribbean” pelau?
Pelau is a Trinidadian‑born one‑pot rice dish. This version keeps its soul by caramelizing, using pigeon peas, coconut milk, and aromatic spices. The seafood gives it a rich twist.
Can I prep this ahead?
Yes, make the stock in advance and partially cook the rice component. When ready, fold in seafood, warm through, and serve.
How spicy is this?
The bird’s eye pepper gives moderate heat. For mild spice, reduce or remove seeds; for more, leave it whole.
Can I use white rice instead of brown?
Yes, but adjust water: use 1½ cups liquid per cup of white rice and reduce simmer time to 18–20 minutes.
Is there a vegetarian version?
Yes, skip seafood and instead add more beans, vegetables, or plant‑based meat; stir in shrimp shell stock or vegetable broth.
Trinidad Seafood Pelau with Coconut and Pigeon Peas
Ingredients
Method
- Clean seafood: rinse shrimp with lime water, chop lobster meat and reserve shells; set aside.
- For shell stock, simmer lobster shells, shrimp shells, thyme, scallions, half the pepper, and butter in 3 cups water until reduced by 2/3. Strain and reserve stock.
- In the main pot, heat olive oil and brown sugar over high heat, stirring until amber.
- Add pigeon peas, pumpkin, and carrot.
- Lower heat to medium and add garlic, scallions, bird’s eye pepper, ginger, coconut milk, and simmer for 1 minute.
- Stir in brown rice, green seasoning, salt, remaining pepper, and 2½ cups hot water. Bring to boil, then reduce to simmer and cook covered for 10 minutes.
- Add reserved shell stock, cover, and cook 7 minutes.
- Add mussels and clams, pressing into liquid. Simmer 3 minutes.
- Gently stir in chopped lobster and shrimp, remove from heat, cover, and let rest for 4 minutes.
- Uncover, taste and adjust salt, sprinkle parsley, and squeeze lemon before serving.
