Mardi Gras Jambayla

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1		Domestic duck - (abt 5 lbs) - cut 8 pieces
		Bayou Blast - see * Note
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 - cut 1/4" slices
4		Bay leaves
2 cups	125g / 4.4oz	Peeled, seeded, chopped tomatoes
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 - to taste
		Cayenne pepper - to taste

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a large saucepan, heat the vegetable oil. Season the duck with Bayou Blast. 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 reseason if necessary.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B10 broadcast 06-02-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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