Name: Raphaël G. Théberge’s Jambalaya
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 4 to 6 servings
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

Note from Ricardo

Chicken wings are sold whole or in pieces. If they are whole, you will need to separate them into pieces as described above. Regardless of how you buy them, you will need a total of 16 pieces.

When cutting and seeding the chili pepper, we recommend wearing gloves to protect yourself from any burns.

Cajun spice mix (Chef’s tip)

In a small bowl, combine 2 tsp each ground black pepper, ground mustard seeds, ground celery seeds, onion powder and garlic powder with 1 tsp deggi mirch chili powder or sweet paprika and 1 pinch cayenne pepper.

If adding oysters to this dish, set aside ¼ cup (60 ml) of the vegetable mixture in a bowl. You can use this to garnish the oysters. You can serve the oysters as an appetizer, garnished with the vegetable mixture, or serve with the jambalaya.

Raphaël G. Théberge’s Jambalaya

Categories

Ingredients

Meat and Shrimp

Sauce

Rice

Herb Salad

Preparation

Meat and Shrimp

Sauce

Rice

Herb Salad

Note from Ricardo

Personal Note