Or "Mardi Gras Jambalaya", as Chef Emeril Lagasse, who graciously provided us with this recipe, calls it. Sure, why not? This'd be an ideal dish to celebrate Fat Tuesday, with a great jambalaya made with a fat duck! The spicy, smoky andouille perfectly complements the flavor of the duck. Happy Mardi Gras!
Season the duck pieces with 2 tablespoons of the Creole seasoning.
- One 5-pound duck, trimmed of fat and cut into 8 pieces
- 3 tablespoons Creole Seasoning
- 2 tablespoons vegetable oil
- 1 pound andouille or other spicy smoked sausage, cut into 1/4-inch slices
- 2 cups chopped yellow onions
- 1/2 cup chopped green bell peppers
- 1/2 cup chopped red bell peppers
- 1/2 cup chopped celery
- 1 teaspoon salt, or more to taste
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 2 cups peeled, seeded, and chopped tomatoes
- 1 tablespoon chopped garlic
- 3 bay leaves
- 2 cups long-grain white rice
- 2 teaspoons minced fresh thyme
- 2 quarts Chicken Stock or canned low-sodium chicken broth
- 1 pound medium shrimp, peeled and deveined
- 1 cup chopped green onions (green and white parts)
- 1/2 cup minced fresh flat-leaf parsley
Heat the vegetable oil in a large heavy pot over medium-high heat. Add the duck, skin side down, and sear for 5 minutes. Turn and sear on the second side for 3 minutes. Remove from the pot and drain on paper towels.
Add the sausage to the fat in the pot and cook, stirring, until browned, about 5 minutes. Add the onions, bell peppers, celery, salt, cayenne, and black pepper and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the tomatoes, garlic, and bay leaves and cook, stirring, until the tomatoes give off some of their juices, about 2 minutes. Add the rice and cook, stirring, for 2 minutes.
Add the thyme, stock, and duck. Bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the rice is tender, about 30 minutes.
Season the shrimp with the remaining 1 tablespoon Essence. Add the shrimp to the pot and cook until they turn pink, about 5 minutes. Remove the pot from the heat and let sit, covered, for 15 minutes.
Add the green onions and parsley to the jambalaya and stir gently. Remove and discard the bay leaves. Adjust the salt, pepper, and cayenne to taste. Serve directly from the pot. (Or, if desired, transfer the jambalaya to a small ice chest to transport to the outing.)
YIELD: 6 servings
Visit emerils.com for more recipes and cooking tips from Chef Emeril. EMERILS.COM is a registered trademark owned by Emeril's Food of Love Productions, LLC. COPYRIGHT ©2001. Recipe used by permission. ALL RIGHTS RESERVED.
basics page
creole and cajun recipe page | the gumbo pages
search this siteChuck Taggart email chuck (at) gumbopages (dot) com