emeril’s mardi gras jambalaya

jambalaya

mardi gras jambalaya
(from prime time emeril by emeril lagasse)

one 5-lb. duck, trimmed of fat and cut into 8 pieces
3 tbsp emeril’s original essence or creole seasoning
2 tbsp vegetable oil
1 lb. andouille or other spicy sausage, cut into 1/4-inch slices
2 cups chopped yellow onions
1/2 cup chopped green peppers
1/2 cup chopped red bell peppers
1/2 cup chopped celery
1 tsp salt, or more to taste
1/2 tsp cayenne
1/2 tsp freshly ground black pepper
2 cups, peeled, seeed, and chopped tomatoes
1 tbsp chopped garlic
3 bay leaves
2 cups long grain rice
2 tsp minced fresh thyme
2 quarts chicken stock or low-sodium chicken broth
1 lb. medium shrimp
1 cup chopped green onions
1/2 cup minced fresh flat-leaf parsley

1. season the duck pieces with 2 tbsp essence.

2. 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.

chicken

3. 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, and black pepper and cook, stirring often, until the 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 rice and cook, stirring, for 2 minutes.

sausage

4. add the thyme, stock, and duck. bring to a boil. reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the rice is tender, about 30 minutes.

jambalaya

5. season the shrimp with the remaining 1 tbsp essence. add the shrimp to the pot and cook until they turn pink, about 5 minutes. remove the pot from the heat and let sit, covered, for 15 minutes.

jambalaya

6. 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 (or, if desired, transfer the jambalaya to a small ice chest to transport to an outing).

comments: this was truly tasty. it may be the tastiest meal we’ve made since coming to hawaii. it had so much tasty stuff in it, and they all worked well together. every bite you got some juicy shrimp, a strip of chicken, lots of rice, and a bunch of vegetables joined by the tasty seasoning and broth. basically we followed the recipe, except we used a whole chicken instead of a duck, because we couldn’t find any at the grocery stores here. it worked very well with chicken too though. emeril’s seasoning was actually really impressive. i really liked the spiciness and kick that it added. when i was searing the chicken, the kitchen smelled great.

the only thing i would recommend is to eat this all the day you make it. if it sits overnight, the rice absorbs any extra moisture and gets kind of mushy. it’s okay, but not as good as when it’s fresh. invite some friends over since this is meant to serve 6 (i think it probably could have served 8 though).

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