Mardi Gras Jambalaya

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1		Domestic duck - (about 5 pounds), cut into 8 pieces
		Emeril's essence spice mix - to taste
2 cups	125g / 4.4oz	Chopped onions
1 cup	146g / 5.1oz	Chopped bell pepper
1/2 cup	55g / 1.9oz	Chopped celery
1 lb	454g / 16oz	Smoked sausage - sliced into, 1/4-inch slices
4		Bay leaves
2 cups	125g / 4.4oz	Chopped tomatoes - peeled and seeded
1 tablespoon	15ml	Chopped garlic
2 cups	320g / 11oz	White rice
8 cups	1896ml	Chicken stock
1 lb	454g / 16oz	Rock shrimp
1 cup	62g / 2.2oz	Chopped green onions
		Salt and cayenne

Recipe Instructions

In a large saucepan, heat the vegetable oil. Season the duck with Essence. When the oil is hot, add the duck, skin side down, and sear for 6 minutes and then turn the duck over and continue to sear for 4 minutes. Remove the duck from the pan and set aside.

Add the onions, peppers, and celery to the pan. Season with salt and cayenne. Saute the vegetables for about 5 minutes, or until the vegetables are wilted. Add the sausage and Saute for 2 minutes. Add the bay leaves, tomatoes, and garlic.

Saute for 2 minutes. Stir in the rice and Saute for 2 minutes. Add the stock. Season with salt and cayenne. Add the reserved duck. Bring the liquid up to a boil and reduce to a simmer.

Cook the jambalaya for 30 minutes, covered, stirring occasionally. Season the rock shrimp. Add the shrimp to the pan and continue to cook for 30 minutes. Stir in the green onions and reason if necessary.

Yield: 6 servings

Source:
Mothers in New Orleans

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