Creole Lambi an SòsConch in Spicy Tomato Pepper Sauce

"Lambi an SòsConch simmered in a rich tomato and bell pepper sauce with Creole spices."

lauren72010

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6/12/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Tender lambi (conch) simmered in a vibrant, rich tomato and bell pepper sauce infused with bold Creole spices. This recipe combines the natural sweetness of conch with aromatic garlic, thyme, and Scotch bonnet heat, creating a flavorful Caribbean classic perfect for any festive table or cozy dinner. It’s a satisfying, alcohol-free dish bursting with fresh herbs and hearty vegetables.

caribbean seafood spicy tomato creole simmered

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Name: Creole Lambi an SòsConch in Spicy Tomato Pepper Sauce
Yield: 4
Ingredients: 2 pounds cleaned and tenderized lambi (conch), cut into bite-size pieces; 3 tablespoons vegetable oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 green bell pepper, diced; 1 red bell pepper, diced; 1 Scotch bonnet pepper, seeded and finely chopped (optional for heat); 2 large tomatoes, chopped; 1 (8 oz) can tomato sauce; 1 teaspoon dried thyme; 1 teaspoon smoked paprika; 1 teaspoon ground allspice; 1/2 teaspoon black pepper; 1 teaspoon salt (adjust to taste); 1 cup vegetable or chicken broth; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh lime juice

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