Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Vegetable oil

  2. 1 Domestic duck - (about 5 pounds), cut into 8 pieces Emeril's essence spice mix - to taste

  3. 2 cups 125g / 4.4oz Chopped onions

  4. 1 cup 146g / 5.1oz Chopped bell pepper

  5. 1/2 cup 55g / 1.9oz Chopped celery

  6. 1 lb 454g / 16oz Smoked sausage - sliced into, 1/4-inch slices

  7. 4 Bay leaves

  8. 2 cups 125g / 4.4oz Chopped tomatoes - peeled and seeded

  9. 1 tablespoon 15ml Chopped garlic

  10. 2 cups 320g / 11oz White rice

  11. 8 cups 1896ml Chicken stock

  12. 1 lb 454g / 16oz Rock shrimp

  13. 1 cup 62g / 2 1/5oz Chopped green onions Salt and cayenne

Instructions Jump to Ingredients ↑

  1. 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


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