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1
Season the duck pieces with salt and pepper.
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2
Heat a large, cast iron or enameled cast iron Dutch oven over medium-high heat.
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3
When hot, add the duck, skin side down, and sear until golden brown on all sides, 8 to 10 minutes.
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4
Remove from the pan and set aside.
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5
Add the tasso and andouille to the fat in the pot and cook, stirring, until browned, about 2 minutes.
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6
Add the onions, bell peppers, celery, teaspoon of salt, cayenne, 1 tablespoon Essence, and 1/2 teaspoon of black pepper and cook, stirring often, until the vegetables are softened, about 8 to 10 minutes.
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7
Add the tomatoes, garlic, and bay leaves and cook, stirring, until the tomatoes give off some of their juices, about 2 minutes.
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8
Add the thyme, stock, and browned duck pieces.
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9
Bring to a boil.
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10
Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the duck is very tender, about 1 hour.
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11
Remove duck pieces from the pan and cool slightly.
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12
Skim the fat from the top of the liquid and discard.
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13
When the duck is cool enough to handle, remove the meat from the skin and bones and tear the meat into bite size pieces.
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14
Discard skin and bones.
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15
Increase the heat to high and return the duck meat to the liquid.
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16
When the liquid comes to a boil, add the rice and the green onions.
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17
Stir well and continue cooking until liquid returns to a boil.
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18
Reduce the heat to medium-low, cover and cook until the rice is cooked and has absorbed all the liquid, usually 20 minutes.
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19
Season the shrimp with the remaining 1 tablespoon of Essence.
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20
Uncover the Dutch oven and, working quickly, add the shrimp to the pan and toss briefly and gently to combine.
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21
Cover the pot, remove from the heat, and let sit, undisturbed, for 5 to 10 minutes, until the shrimp are opaque and pink.
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22
Add the minced parsley to the jambalaya and stir gently.
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23
Remove and discard the bay leaves.
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24
Adjust the salt, pepper, and cayenne, to taste.
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25
Serve directly from the pot.
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26
Combine all ingredients thoroughly.
