| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
|
Domestic duck; (about 5 pounds) cut into 8 pieces |
|
|
Essence |
| 2 |
c |
Chopped onions |
| 1 |
c |
Chopped bell pepper |
| 1/2 |
c |
Chopped celery |
| 1 |
lb |
Smoked sausage; sliced into 1/4-inch slices |
| 4 |
|
Bay leaves |
| 2 |
c |
Chopped tomatoes; peeled and seeded |
| 1 |
tb |
Chopped garlic |
| 2 |
c |
White rice |
| 8 |
c |
Chicken stock |
| 1 |
lb |
Rock shrimp |
| 1 |
c |
Chopped green onions |
|
|
Salt and cayenne |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIB10 MARDI GRAS PARADE FOOD
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 reseason if
necessary.
Yield: 6 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 25, 1998
A Message from our Provider:
“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”