Caribbean Stew With Chicken, Shrimp and Black Beans

Next week we will be off to the Caribbean once again for more diving. We are going back to Bonaire. Bonaire is one of the Dutch ABC islands – Aruba, Bonaire, Curacao. We have dived them all. They all have their own unique personalities. These islands are very close to Venezuela and are known for their great diving. You know what I am going to be doing!!!!!!!

We are almost all ready to go. I mean it’s bathing suits, cameras and scuba gear. What more do we need right?! I am also getting us ready by cooking up some good Caribbean food too. I just prepared a delicious Caribbean stew with chicken, shrimp and black beans. I served it over rice with some warmed bread on the side and a glass or two of a cool crisp chardonnay. This is a dish we would find in one of the nicer restaurants on the island, but as you can see, I can easily prepare it here at home too. Bonaire, here we come. 🙂

As usual, I saw a recipe that caught my eye, but by the time I was finished, it was nothing at all like the original recipe, and was “Jeannified” 100%, as a my friend Gabe would say. It’s a gift. What can I say? I am an “artist” and food is my medium.

Caribbean Stew with Chicken, Shrimp and Black Beans

1 lb large shrimp, peeled and deveined

1 lb chicken, cubed

2 cups cooked black beans

1 red bell pepper, diced medium

1-1 1/2 cups corn

1 onion, diced medium

1-2 jalapenos, diced fine

1 TBSP garlic

2 bay leaves

1-2 tsp cumin

1 TBSP orange zest

salt & pepper to taste

1 tsp cayenne pepper

4 cups chicken broth

1 1/2 cups orange juice

1 TBSP cornstarch

1 TBSP fresh oregano, chopped fine

cilantro, chopped fine

olive oil and orange olive oil (optional) for cooking

Get a large skillet very hot and add the oil(s). Then carefully add the shrimp and cook it until it is done. Once the shrimp is cooked, remove it from the heat and set aside.

I used cooked chicken, but if you are using raw chicken, cook it until it is completely cooked , then remove it from the heat as well.

Add the peppers, jalapenos, onions, garlic, corn, bay leaves and spices and cook for about 2-3 minutes, or until the onions are translucent.

Re-add the chicken and shrimp, as well as the orange juice, chicken broth and beans. Mix together well. Bring to a boil, then reduce the heat to a simmer, cover and continue to cook for about 40-45 minutes, stirring frequently.

At the last five minutes or so, mix the cornstarch with some of the liquid and add to the stew, along with the cilantro and oregano. Combine everything together well. Once again, bring to a boil, then reduce to a simmer and continue to cook for an additional 5-10 minutes, stirring frequently.

Serve this delicious Caribbean delight over rice with some warmed bread on the side, top it all off with a dollop of sour cream and fresh cilantro if you like, and you are off to the Caribbean, even if only for a quick little trip in the comfort of your own home.

Stay cool, stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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