Cajun/Creole.........Jambalaya Recipe?

Hey Y'all,

We had a great Louisiana Jambalya recipe and we lost it. Anyone on here have a great one that we could use for tonight?

Talk to Benny the big nose. He has all kinds of good recipes.

Emeril's Mardis Gras Jambalaya

1 (5-pound) duck, trimmed of fat and cut into 8 pieces
1 teaspoon salt, plus more for seasoning duck
1/2 teaspoon freshly ground black pepper, plus more for seasoning duck
2 tablespoons vegetable oil
1 pound andouille or other spicy smoked sausage, diced
2 cups chopped yellow onions
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/2 cup chopped celery
1/2 teaspoon cayenne
2 tablespoons Emeril's Original Essence, recipe follows
2 cups peeled, seeded, and chopped tomatoes
1 tablespoon chopped garlic
3 bay leaves
2 teaspoons minced fresh thyme leaves
2 quarts chicken stock or canned low-sodium chicken broth
3 cups long-grain white rice
1 pound small shrimp, peeled and deveined
1 cup chopped green onions (green and white parts)
1/2 cup minced fresh flat-leaf parsley

Season the duck pieces with salt and pepper.
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.

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, 1 tablespoon of the Essence, and black pepper and cook, stirring often, until 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 thyme, stock, and duck. Bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally for 50 minutes.

Remove duck pieces from the jambalaya and cool slightly. Skim the fat. Discard skin and bones and shred duck meat.

Add the rice and bring back up to a simmer, cover and cook until the rice is barely tender, about 10 minutes.

Return the duck meat to the mixture. Season the shrimp with the remaining 1 tablespoon Essence. Add the shrimp to the pot, return to a simmer, and cover. Remove the pot from the heat and let sit, covered, for 15 minutes.

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.



Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

I cant take credit for that, its Emeril's, but its also a great recipe.

Now days before I cook almost anything except gumbo, I go to Food Network first to see what Emeril has done with whatever, then to Recipe Zarr to see the top rated ingredients in the dish from them.

Then with that guidance I make something up myself. Sometimes you find a recipe that is so good that you just do it ver batum.

I have learned a heck of a lot doing this.

You can cook Jambalaya with most any meat you like, he was using duck and shrimp but take your pick.

This is my version of Bayou Blast. I leave out the salt because I like to salt things seperately from my spice mix.

2 1/2 tablespoons smoked spanish paprika
2 tablespoons garlic powder
1 tablespoon black pepper
1/2 tablespoon white pepper
1 tablespoon onion powder
1/2 tablespoon cayenne pepper
1/2 tablespoon jalapeno powder
1 tablespoon dried oregano
1 tablespoon dried thyme

I buy mine online from the spice house and from Penzy's I havent bought spices at the grocery in a long time.

The quality is so much better it's just ridiculous.
I have about 8 types of salt, 3 types paprika, 3 types chili powder, Turkish bay leaves, grains of paradise, powdered Jalapeno, pure tomato powder, powdered mushrooms, powdered worstishire, powdered smoke, roasted garlic powder, lampong peppercorns, just to name a few that they dont have at piggly wiggly.

I love foolin with spices.

Welll...it might be Emeril's but I just snatched it up to save....

Thanks Benny.

Nutria too.

Cooking your recipe now Benny, I will add pics later.

Benny, what is "paradise"?

Wow very good. Used chicken and sausage. The shrimp at Publix didnt look to good. I will make it again next time we get some fresh crab and shrimp.

my relation in lousiana taught me how to make it in a cast iron pot. take and fry fresh ground pork or pork sausage and leave the grease. then cut up those ringstyle smoked pork sausage as thin as you can and fry it till its crispy. then fry chicken you have cut in bite size pieces. then fry to large onions. remove each fried item before adding the next but leave the grease. take 3 cups of rice and 6 cups of salty tasting water and bring to boil in pot. add all your fried ingriedients. place lid on pot and do not remove and simmer for 1 hour. you can add cayenne pepper or cajun seasoning if you like. but the best is added on the table and it is tabasco brand green jalepeno sauce.

Too many ingredients. Got to be overpowering. Sort of like clam chowder made by Yankees. Good Hatteras Stytle Clam Chowder has just five ingredients.