In Guadeloupe* the stew may be thickened with a roux made of 1 tablespoon flour mixed with 1 tablespoon of butter. The dish also may be turned into Conch with Rice - Lambi au Riz - by adding enough water to the conch cooking liquid to make 2 cups, and adding 1 cup of white rice to the casserole with the conch. Cook, covered, for 20 to 30 minutes, or until the rice is tender.
*Guadeloupe is an archipelago located in the Leeward Islands, in the Lesser Antilles (South America). Guadeloupe is one of the twenty-six regions of France.
This recipe for French Conch Stew serves/makes: 4 - 6 servings
The French Conch Stew recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.Main Ingredient: Snails (more Snails recipes)