Creole-Caribbean Pigeon Pea Rice
This recipe starts with a base of a flavorful Creole Trinity mix, caramelizes the sugar like in a Trinidadian pelau for color and depth, and incorporates classic Caribbean spices and herbs. The final dish is a savory, slightly sweet, and aromatic one-pot meal that can be served as a side or a main course.
Yields: 4-6 servings Prep time: 20 minutes Cook time: 45-50 minutes
Ingredients
For the Base:
2 tablespoons coconut oil
1/2 tablespoon brown sugar (don't skip this, it's for color and flavor!)
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
4-5 cloves garlic, minced
For the Pigeon Peas & Rice:
2 cups pigeon peas, fresh from the garden or frozen (if using canned, drain and rinse)
2 cups long-grain white rice, rinsed thoroughly
For the Flavor:
1/2 pound smoked sausage, andouille, or ham hock, cut into 1/2-inch pieces (optional, but highly recommended for a New Orleans twist)
1-2 sprigs fresh thyme
1 bay leaf
1 teaspoon Creole seasoning (like Tony Chachere's or Slap Ya Mama)
1/2 teaspoon smoked paprika
1/4 teaspoon ground allspice
1 small Scotch Bonnet or Habanero pepper, left whole (for flavor, not heat—just don't break it!)
For the Liquid:
3 1/2 cups chicken or vegetable broth (or water)
1/2 cup coconut milk (full-fat is best)
For the Garnish:
Fresh cilantro or culantro, chopped
Green onions, sliced
Instructions
Start the Pelau Base: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Sprinkle in the brown sugar. Let it melt and begin to caramelize, stirring constantly, until it turns a dark amber color. This will happen quickly, so watch it carefully to prevent burning. This step is crucial for the dish's color and unique flavor.
Add the Trinity & Meat: Immediately add the chopped onion, bell pepper, and celery (the "trinity"). Cook, stirring, for about 5-7 minutes, until the vegetables soften and absorb the caramelized sugar. Add the minced garlic and your choice of smoked sausage or ham hock. Cook for another 3-5 minutes until the sausage is browned.
Build the Flavor: Stir in the fresh pigeon peas, Creole seasoning, smoked paprika, ground allspice, bay leaf, and thyme sprigs. If using the Scotch Bonnet or Habanero pepper, nestle it whole into the mixture. Cook for 2 minutes, stirring to toast the spices.
Incorporate Rice and Liquid: Add the rinsed rice to the pot and stir to coat all the grains with the flavorful oil and spices. Pour in the chicken or vegetable broth and the coconut milk. Stir gently to combine everything.
Cook the Rice: Bring the mixture to a boil. Once boiling, reduce the heat to the lowest setting, cover the pot tightly, and let it simmer for 20-25 minutes, or until the liquid has been absorbed and the rice is tender. Do not lift the lid during this time! This is the key to perfectly cooked rice.
Rest & Serve: Once the cooking time is up, turn off the heat and let the pot sit, still covered, for 10 minutes. This allows the steam to finish cooking the rice and ensures a fluffy texture.
Fluff and Garnish: Gently remove the lid. Take out the bay leaf, thyme sprigs, and the whole pepper (if you used one). Use a fork to gently fluff the rice and distribute the pigeon peas. Garnish with fresh cilantro or culantro and sliced green onions.
Tips and Variations for a New Orleanian Twist
Protein: Instead of smoked sausage, you could use leftover roast chicken, shredded pork, or even Gulf shrimp added in the last 5 minutes of cooking.
Vegetables: Feel free to add chopped carrots or a few handfuls of spinach for extra vegetables.
Heat Level: If you want more heat, prick the Scotch Bonnet pepper with a knife before adding it to the pot.
Creole Seasoning: The amount of Creole seasoning can be adjusted to your preference. If your broth is very salty, you might want to start with less and adjust at the end.
Serving Suggestions: This dish is delicious on its own, but it pairs wonderfully with fried plantains, a side of collard greens, or a simple green salad with a citrus vinaigrette.
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