Recipe - Mardi Gras Jambayla

2 tablespoon Vegetable oil
1 Domestic duck; (about 5
pounds) cut into 8 pieces
Essence
2 cup Chopped onions
1 cup Chopped bell pepper
One half cup Chopped celery
1 pound Smoked sausage; cut or sliced up into
1/4inch slices
4 Bay leaves
2 cup Chopped tomatoes; peeled and
seeded
1 tablespoon Chopped garlic
2 cup White rice
8 cup Chicken stock
1 pound Rock shrimp
1 cup Chopped green onions
Salt and cayenne

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 recipeludigest by molony molony@scsn.net on Feb 25, 1998