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Flavors of the Caribbean with Chef Gerard

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Executive Chef Gerard onboard Wind Surf shares his recipes for Chicken and Seafood Jambalaya, which is typically served during our onboard barbecue, and a refreshing Ti Punch, a traditional cocktail served in the French Caribbean. If you don’t have our Flavors of the Caribbean voyage booked already, this will definitely transport you there!

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Chef Gerard cooks up Jambalaya on deck

Chicken & Seafood Jambalaya

Serves 10

Ingredients

1 ½ lbs                   Chicken breast, cubed

8 oz                        Smoked sausage / chorizo, sliced

1 lbs                       Seafood (diced): prawns, squid, scallops

10 oz                      Spanish onions, chopped

4 oz                        Red / green peppers, chopped

1 tbsp                    Garlic cloves, minced

2 cups                   Long grain rice

16 oz                      Spicy tomato sauce

8 oz                        Whole peeled tomatoes, chopped

½ cup                    Scallions, chopped

2 tbsp                    Unsalted butter

½ tbsp                   Cayenne pepper

½ tsp                     Black pepper

2 tsp                      Cajun seasoning

Salt to taste

Chicken stock

1. Cut chicken into cubes and season with salt, cayenne, Cajun and black pepper.
2. Brown chicken in large pan with melted butter (don’t cook all the way through as you will finish it later), add seafood and when cooked remove both from pan and reserve.
3. Sauté chopped onions, garlic and peppers in the same pan for about 5 minutes.
4. Add tomato sauce and tomatoes. Simmer on low heat for 5 minutes.
5. Add chicken back to the pan with sausage and cook until chicken is tender.
6. Cook until chicken is tender.
7. Add raw rice and minced scallions.
8. Stir ingredients constantly.
9. Cover with chicken stock 1 inch over top of ingredients, bring to a boil.
10. Simmer at low heat for 20-30 minutes until rice is cooked.
11. Add seafood back to the pan to warm and serve

Ti’ Punch

1 serving

Ingredients

Lime

Cane sugar, to taste

2 oz rum

1. Pour the cane sugar in glass.

2. Cut lime in quarter and mash it on the cane sugar.

3. Pour rum and add a few ice cubes.

4. Mix with love.

Discover the Flavors of the Caribbean with Windstar’s signature seven-day cruise departing St. Maarten and stopping in Philipsburg, Le Marin, Pigeon Island, Roseau, Les Saintes and Basseterre. In this single experience you’ll find the flavors, cultures, and colors of the Caribbean’s distinct and diverse heritage combine to delight all your senses. Sandy beaches, turquoise waters, lush mountains, and beautiful waterfalls blend with the music, tastes, and joie de vivre unique to the Caribbean life.

What dishes do you cook that transport you to another place and time?

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  • N Moss

    I am wondering if the information about the Executive Chef market tours always being complimentary is correct? We were on the Wind Surf from Lisbon to Barcelona and there was a charge for this tour.