Jambalaya with Duck, Andouille and Shrimp

March 9th, 2008 Posted in Recipes |

This one is my personal favorite. It is an all day job, but well worth it. This is a great recipe to make when you have a bunch of people to serve, or for a party. I cook it every year when my brother and sister-in-law and their family are in town for Christmas. It’s one that most people don’t make, so when you serve it to others, it’s unique and special.

Ingredients

1 Duck, quartered (skin on)
1 lb Andouille, sliced
1 lb shrimp, peeled
2 tablespoons vegetable oil
2 cups chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
4 bay leaves
2 cups chopped tomatoes
1 tablespoon minced garlic
2 cups long grain rice
8 cups chicken stock
1 cup chopped green onion
salt & cayenne

Feel free to add some chicken if you like. I’d precook it and add it after the rice goes in.
I also like to really season the shrimp with cayenne, to make them extra spicy.

Recipe

Heat vegetable oil in large pot (I like to use a dutch oven)
Sear duck, skin side down for 6 minutes
- Flip duck and sear 4 minutes
- Remove duck and set aside
Add onion, pepper, and celery to drippings
- Season with salt & cayenne
- Saute 5 minutes
- Add andouille
  - Saute 2 minutes
- Add bay leaves, tomatoes, and garlic
  - Saute 2 minutes
- Stir in rice
  - Saute 2 minutes
- Add chicken stock & season again
- Add duck back in
- Bring to a boil, then reduce to simmer
- Cook, covered for 30 minutes, stirring occasionally
- Season shrimp and add
- Cook for 30 more minutes, stirring occasionally
- Remove duck and cut meat off bones
- Return meat to pot
- Add green onion and season