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…
Instructions
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1
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.
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2
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.
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3
In the same pot, cook the bacon pieces on each side until nicely browned. Set aside on the plate of chicken wings.
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4
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.
