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Ragoût de chatrou créole (Creole Chatrou Stew)
Ragoût de chatrou créole (Creole Chatrou Stew) is a traditional Guadeloupean recipe for a classic stew of octopus tentacles in a cive, parsley and garlic base with chilli and lemon juice. The full recipe is presented here and I hope you enjoy this classic Guadeloupean version of: Creole Chatrou Stew (Ragoût de chatrou créole).
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
4
Rating: 
Tags : Herb RecipesGuadeloupe Recipes
Chatrou is a small octopus that is often used in various dishes in Guadeloupe and other countries such as Martinique. The most famous of these dishes is Fricassée de chatrou, which is stewed squid with tomatoes, onions, lemons, and other spices. It is also eaten as Ragoû de Chatrou, which combines fried squid with red beans, lentils, white rice, and chopped yam.
Ingredients:
4 chatrous or 8 squid or cuttlefish
4 spring onions or cives
2 sprigs of parsley, chopped
2 garlic cloves, crushed
1 tbsp of oil
Juice of 1 lemon
1 sprig of thyme
1 tsp of
achiote oil
Salt and freshly-ground black pepper
1 Habanero chilli, minced
vinegar for washing
Method:
Cut the tentacles from the chatrous then rub all over with vinegar to remove any sliminess.
Wash well with plenty of cold, running, water then slice into bite-sized pieces.
Place in a saucepan, then barely cover with water. Bring to a boil, reduce to a simmer, cover and cook for 40 minutes. The octopus pieces should be tender and there should only be a little water left.
Place a frying pan over medium heat. Once hot add the oil and use to fry the cives, chopped parsley, crushed garlic, and thyme. Add as much or as little of the minced habanero chilli as you like then stir in a spoonful of achiote oil (or red butter for colour). As soon as the ingredients start to brown, add the chatrous pieces with their remaining cooking water.
Cover and simmer for 15 minutes then adjust the seasoning with salt and pepper and add lemon juice to taste.
Serve with rice or red beans.
You can use this same recipe to prepare a conch stew in the same manner.
Some versions of the recipe add the red beans to the octopus stew rather than serving them separately.
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