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Mardi Gras Jambalaya Recipe

Mardi Gras Jambalaya

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Total Reviews: 18

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  • on September 30, 2012

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    Made this last night and it was delicious! It seemed to have too much chicken broth though, it looks more like soup. Maybe because I didn't add any duck or chicken. Next time I think I'll use a lot less stock.

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  • on June 09, 2012

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    I LOVE it!!! So delicious. I did not use duck however, I used chicken breasts and doubled the sausage(farmer johns hot louisiana sausage. My favorite jambalaya so far!!!

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  • on February 28, 2012

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    This was fabulous. I used bone-in, skin-on chicken thighs. I followed the entire recipe, although I may have put an extra T of cayenne in. I used my own homemade chicken stock and a little chicken base as well. So dang good. We had it for Fat Tuesday, and have been noshing on it ever since. To heat it up, I just add the portion I want to a bowl and put in a little chicken stock. The rice is becoming like risotto, but I don't care. It's comfort food to the nth power.

    Also: the crisp green onions and chopped fresh parsley MAKES this dish!

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  • on February 19, 2012

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    Awesome recipe! This is my fourth time making this dish...brought it to work for Mardi Gras celebration and the entire floor was drooling over the dish! A lot of great flavors...and I did sub in chicken for the duck. Everything else...the same! My family loved it and it is now a tradition for Mardi Gras! Thanks Emeril.

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  • on June 21, 2011

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    My husband and I really enjoyed this dish. I substituted mild italian sausage for the duck (it's what I had on hand. I added brown rice and cooked it in the dutch oven on the stove with the rest of the ingredients for 45 minutes. At the end, I added romano beans and a tad more Essence. Loved it!

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  • on October 28, 2010

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    I made this for my Super Bowl party last year. Like the Saints that day this kicks *****. The duck gives it the richest flavor I've ever tasted in a jambalaya. Go with medium/small shrimp, I had large and they did not play well with the rest of this great dish. Like one other review said it was great as leftovers too.

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  • on September 11, 2010

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    Very, very good. The layers of flavor are amazing. I like a medium level of spicy and this was perfect. Even good as leftovers, which is a good thing, because it makes alot! Next time I make it though, I'll roast and peel the peppers first.

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  • on February 17, 2010

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    Incredible. I made it for my family for Mardi Gras and now they're insisting that I make it once a month. Feel free to make subsitutions for the meat-- I used chicken thighs instead of duck, and turkey sausage for the andouille. Also, I drained off all the fat after cooking the sausage and added only a bit back to the pot for sauteeing the vegetables. All other directions were followed to the letter. All the steps take time but they each add levels of flavor. It's probably tough to mess this one up!

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  • on February 16, 2010

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    I have made this recipe several times, it is a little work but definetely worth it.
    Duck is not always easily available, but Stop and Shop has always been happy to special order them for me at no extra charge. I usually omit the skin when it is time to simmer the duck in liquid. Just a little less fat. My husband does not like to share the Jumbalaya when I make it, he says that it is to good.

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  • on February 16, 2010

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    Just made this for a Mardi Gras celebration over the weekend, and like some of the other reviewers, substituted chicken for the duck. Everyone LOVED it, even my husband! Definitely will be making this dish again! I do agree with the previous reviewer when he said it does take time to prepare - more than the 1 hour and 20 minutes quoted on the recipe, mainly because the rice took longer to cook. But it's so worth it! Thanks Emeril!!

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