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Haitian Lalo (Jute Leaves with Meat and Seafood)

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Haitian Lalo is a classic dish that brings the vibrant flavors of Haiti to your table. Made with jute leaves, tender pork, stewed beef, shrimp, and crab, this Haitian Lalo recipe is a celebration of rich, layered tastes. The greens soften slowly in a mix of fresh and dried herbs, citrus juice, and aromatic seasonings, creating a hearty, flavorful base for the proteins.

Unlike simpler stews, Haitian Lalo balances a variety of textures—from the tender meat and seafood to the slightly chewy jute leaves—while the combination of fresh epis, garlic, and peppers adds depth and warmth. This dish is naturally gluten-free and can be served with rice or other traditional Haitian sides to make a full, satisfying meal.

Preparing this Haitian Lalo recipe requires a little patience, but the process is straightforward: marinate the proteins, sauté aromatics, and cook the greens and seafood together to allow flavors to meld. The result is a vibrant, fragrant, and comforting dish that’s perfect for family dinners, special occasions, or anyone wanting to experience authentic Haitian cuisine.

Haitian Lalo (Jute Leaves with Meat and Seafood)

Servings

Prep time

45 minutes

Cooking Time

1 hour 45 minutes

Ingredients

½ lb smoked pork, cut into bite-sized pieces
½ lb stewed beef, cut into bite-sized pieces
½ lb shrimp, deveined
¾ lb blue crab, cleaned
5 cups Madame Sarah Dried Lalo (jute leaves), washed
1 bag (approx. 5 cups) fresh spinach, chopped
1 medium red bell pepper, diced
1 medium yellow onion, diced
4 cloves garlic, minced
2 scallions, chopped
2–3 Tbsp butter
½ cup chicken broth
1 chicken bouillon cube
5 Tbsp Madame Sarah Fresh Epis, divided
1 Tbsp fresh parsley, chopped
3 Madame Sarah Whole Cloves
1 scotch bonnet pepper
1 tsp Madame Sarah Granulated Onion
1 tsp Madame Sarah Granulated Garlic
1 tsp Madame Sarah Black Pepper (optional)
2 Tbsp tomato paste
2 Tbsp Madame Sarah Haitian Epis seasoning (dry)
1 tsp Sazon seasoning
2 Tbsp Madame Sarah Lime Juice
2 Tbsp Madame Sarah Bitter Orange (or substitute 1 Tbsp orange juice + 1 Tbsp lime juice)
1 tsp fresh thyme leaves
½ tsp Madame Sarah Sea Salt, or to taste
2–3 Tbsp olive oil or avocado oil

Directions

Marinate seafood:
Devein shrimp and rinse crab. In a bowl, combine 1 cup white cup lemon juice, 1 cup hot water, and juice of ½ lime. Strain and discard water. Mix in 2 Tbsp fresh epis, 3 garlic cloves, 1 stalk thyme, 1 stalk parsley, 1 tsp black pepper, 1 scotch bonnet pepper pierced with 3 cloves, and a pinch of salt. Let marinate.
Prepare greens:
Wash and chop the dried lalo and fresh spinach together in a large bowl.
Marinate meats:
In a separate bowl, combine beef and pork with 2 Tbsp orange juice, 1 Tbsp lime juice, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp sazon, and 2 Tbsp fresh epis. Stir and let sit for 30 minutes.
Cook aromatics:
Heat oil in a large pot over medium heat. Sauté garlic, onions, scallions, and bell pepper. Add 2 Tbsp tomato paste and 2 Tbsp fresh epis, stirring until caramelized.
Brown meats:
Add beef and pork to the pot, frying 3–4 minutes per side. Add more oil if needed.
Add greens and seasonings: Reduce heat to low. Stir in Lalo and spinach with ½ cup chicken broth, 1 bouillon cube, 1 Tbsp fresh epis, and 2 Tbsp dry Haitian epis seasoning. Cover and cook 45 minutes, stirring occasionally. Greens should darken, soften, and reduce.
Add seafood:
Mix in crab and shrimp along with the marinated scotch bonnet, thyme, and parsley. Stir in 2 Tbsp butter. Cover and cook an additional 45 minutes.
Adjust seasoning:
Taste and add additional salt or spices as desired.
Serve:
Transfer to a serving dish and enjoy hot with rice or your favorite side.