This stew is a hearty soup-like dish. It's a meal in itself and is made with meaty king prawns, simmered with peppers, tomatoes, onions and rice. Perfect any day of the week.
Is an all purpose Mexican creole spice blend. If your local supermarket doesn't stock it, you will find it online.
This is a caribbean recipe, would be even better if could use 'sofrito' but not all the ingredients can be found everywere in the US. Also the original recipes use 'caldo de pescado' (fish broth) instead of water, adds lots of flavor!! - 23 Apr 2009 (Review from Allrecipes US | Canada)
We truly enjoyed this recipe. I took the suggestion of using some diced tomatoes and cilantro. We found it to be very flavorful. I added 2 cans of diced tomatoes in place of part of the water. Added a little fresh Cilantro and skipped the peas. I used a brown rice and it needed about twice as much time as suggested in the recipe but the flavor was great (the kids even ate it!). A+. - 24 Feb 2009 (Review from Allrecipes US | Canada)
Very tasty, very quick. I made a few adjustments based mostly on what was at hand. I used the sauce from a can of chipotle peppers in adobo sauce that was hanging out in the fridge in place of the seasonings, I used a whole red pepper instead of 1/2 a red and 1/2 a green, and I used brown basmati because that's what I had. Great the next day, too - maybe better. - 13 Jan 2008 (Review from Allrecipes US | Canada)