Mardi Gras Jambalaya Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
3340
FAT
978%
CHOL
197%
SOD
128%

Comments

I made with substantial changes, including no duck and cauliflower for the rice, but it was really tasty. Despite all the different components, it came together pretty easily. I could chop and prep during the many stages of cooking.
80218777dea2   •  5 Mar   •  Report
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Ingredients for 8 servings

1/2 cup minced fresh flat-leaf parsley

1 (5-pound) duck, trimmed of fat and cut into 8 pieces

1 pound andouille or other spicy smoked sausage, diced

1/2 cup chopped celery

2 cups chopped yellow onions

2 teaspoons minced fresh thyme leaves

2 tablespoons vegetable oil

2 quarts chicken stock or canned low-sodium chicken broth

3 cups long-grain white rice

1 teaspoon salt, plus more for seasoning duck

1/2 teaspoon freshly ground black pepper, plus more for seasoning duck

2 tablespoons Emeril's Original Essence, recipe follows

1 tablespoon chopped garlic

3 bay leaves

2 cups peeled, seeded, and chopped tomatoes

1/2 teaspoon cayenne

1 cup chopped green onions (green and white parts)

1 pound small shrimp, peeled and deveined

1/2 cup chopped red bell peppers

1/2 cup chopped green bell peppers

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