Creole Lambi (or Calamari) in Spicy Tomato-Thyme Sauce – Authentic Saint Lucia Recipe

Castries Friday night street favorite braising seafood in a bold creole tomato-and-herb gravy.

Country of Origin
🇱🇨 Saint Lucia (Caribbean, Americas)
Dietary Profile
pescatarian
Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Signature Staples
Tender calamari or conch strips, Sweet bell peppers, Ripe plum tomatoes, Fresh thyme, Chives

Ingredients for Creole Lambi (or Calamari) in Spicy Tomato-Thyme Sauce (4 Servings)

  • 1.25 lbs (or 2.5 cups) tender calamari or conch strips, prepped into bite-sized pieces
  • 1.5 cups sweet bell peppers, washed and trimmed
  • 1 cup ripe plum tomatoes
  • 1 medium onion and 3 cloves garlic, finely minced with fresh thyme
  • 1.5 tbsp traditional Saint Lucia seasoning (chives, garlic, lime juice, scotch bonnet)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender calamari or conch strips for 5 minutes.
  2. Add minced onion, garlic, fresh thyme, and chives, garlic, lime juice, scotch bonnet, stirring for 2 minutes until deeply aromatic.
  3. Add sweet bell peppers and pour in the braising liquid; bring to a lively simmer.
  4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
  5. Stir in ripe plum tomatoes right before serving warm.

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