Raphaël G. Théberge’s Jambalaya | RICARDO

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