Raphaël G. Théberge’s Jambalaya
This jambalaya recipe is courtesy of chef Raphaël G. Théberge. It’s made with rice in a spicy sauce and includes chicken wings, bacon and shrimp. It’s a bold dish that’ll awaken your taste buds.
Ingredients
- 8 chicken wings (see note)
- 3 tbsp (45 ml) olive oil
- 1/2 lb (225 g) bacon, cut into large pieces
- 1 lb (450 g) large shrimp (16-20), shelled, deveined and patted very dry
- 6 plum tomatoes, coarsely chopped
- 1 red bell pepper, seeded and coarsely chopped
- 1/4 Scotch bonnet chili pepper, seeded (see note)
- 4 tsp (20 ml) Worcestershire sauce
- 2 cups (500 ml) chicken broth, approx.
- 3 celery stalks, chopped
- 1 green bell pepper, seeded and chopped
- 1 white onion, chopped
- 6 garlic cloves, chopped
- 2 to 3 tbsp store-bought or homemade Cajun spice mix (see note)
- 2 cups (400 g) long-grain parboiled rice, rinsed twice
- 6 oysters, scrubbed clean (optional)
- 1/2 cup (15 g) flat-leaf parsley leaves, finely chopped
- 1/4 cup (10 g) basil leaves, finely chopped
- 1/4 cup (10 g) oregano leaves, finely chopped
- 3 green onions, chopped
- 1/3 cup (75 ml) olive oil
Instructions
- On a work surface, cut each chicken wing through the joints into three pieces. Compost the wing tips and keep only the two large pieces.
- In a 12-inch (30 cm) round, 2 1/2-inch (6 cm) deep Dutch oven or a large, deep non-stick skillet over medium-high heat, brown the chicken wings on each side in the oil. Season with salt. Set aside on a plate.
- In the same pot, cook the bacon pieces on each side until nicely browned. Set aside on the plate of chicken wings.
- In the same pot, cook the shrimp for 1 to 2 minutes on each side. Set aside on another plate.
This jambalaya recipe is courtesy of chef Raphaël G. Théberge. It’s made with rice in a spicy sauce and includes chicken wings, bacon and shrimp. It’s a bold dish that’ll awaken your taste buds.