Mardi Gras Jambalaya
- 1 (5-pound) duck, trimmed of fat and cut into 8 pieces
- 1 teaspoon salt, plus more for seasoning duck
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning duck
- 2 tablespoons vegetable oil
- 1 pound andouille or other spicy smoked sausage, diced
- 2 cups chopped yellow onions
- 1/2 cup chopped green bell peppers
- 1/2 cup chopped red bell peppers
- 1/2 cup chopped celery
- 1/2 teaspoon cayenne
- 2 tablespoons Emeril's Original Essence, recipe follows
- 2 cups peeled, seeded, and chopped tomatoes
- 1 tablespoon chopped garlic
- 3 bay leaves
- 2 teaspoons minced fresh thyme leaves
- 2 quarts chicken stock or canned low-sodium chicken broth
- 3 cups long-grain white rice
- 1 pound small shrimp, peeled and deveined
- 1 cup chopped green onions (green and white parts)
- 1/2 cup minced fresh flat-leaf parsley
Season the duck pieces with salt and pepper.
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, 1 tablespoon of the Essence, 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 thyme, stock, and duck. Bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally for 50 minutes.
Remove duck pieces from the jambalaya and cool slightly. Skim the fat. Discard skin and bones and shred duck meat.
Add the rice and bring back up to a simmer, cover and cook until the rice is barely tender, about 10 minutes.
Return the duck meat to the mixture. Season the shrimp with the remaining 1 tablespoon Essence. Add the shrimp to the pot, return to a simmer, and cover. 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.Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Recipe courtesy of Emeril Lagasse, 2006