Pirate’s Coast Caribbean Jambalaya
November 15th, 2016
Pirate’s Coast Caribbean Jambalaya
- 2 Large Vidalia or sweet onions coarsely chopped
- 3 Large red, green, and yellow peppers coarsely chopped
- ½ cup Sliced green onions
- 2 tbsp Chopped garlic
- ¼ cup Jamaican or Caribbean seasoning
- 2 cups Brown sugar
- 1 cup Shaved coconut
- 3 cans Pineapple chunks (20 oz. ea.)
- 1 stick Butter
- 2 cups Sweet and sour teriyaki sauce
- 3 cups Chicken broth
- 3 lbs Sliced spicy sausage (Andouille preferably)
- 5 Diced chicken breasts (marinated in Don Q Coco Rum)
- 1½ cups Don Q Gold rum
- 2 cups Water
- 5 cups Enriched white rice
- PROCEDURE: In a bowl, add diced chicken breasts, enough Don Q Coco Rum to cover, and sprinkle with Jamaican or Caribbean seasoning. Cover and refrigerate overnight.
- In a large pot, melt butter then add garlic, Vidalia onions, peppers, 1 cup of the teriyaki sauce, and Jamaican or Caribbean, seasoning and simmer for 20 minutes. Add pineapple, sausage and chicken, and continue to cook over medium heat, stirring regularly for 20 minutes. Add sugar and remaining cup of teriyaki sauce, cover for 15 minutes to let the flavors blend. Add Don Q Gold Rum and simmer. Add chicken broth, water and rice, and stir until it boils. Boil for an additional 5 minutes while stirring. Reduce heat to low, cover and intermittently stir until liquid is absorbed and rice is fully cooked. During cooking process, add water as needed for a moist, yet not wet, rice mixture. Remove from heat, let sit covered for 30 minutes. Garnish with shaved coconut and green onions.
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