Duck and Tasso Jambalaya Recipe

Name: Duck and Tasso Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5-pound) duck, trimmed of fat and cut into 8 pieces; 1 teaspoon salt, plus more for seasoning; 1/2 teaspoon freshly ground black pepper, plus more for seasoning; 1/2 pound tasso, small diced; 2 links andouille sausage, sliced; 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, plus more for serving; 2 tablespoons Emeril's Original Essence, divided, recipe follows; 2 cups peeled, seeded, and chopped tomatoes; 1 1/2 tablespoons chopped garlic; 3 bay leaves; 2 teaspoons minced fresh thyme leaves; 5 cups chicken stock or canned low-sodium chicken broth; 3 cups long-grain white rice; 1 cup chopped green onions (green and white parts); 1 pound small shrimp, peeled and deveined; 1/2 cup minced fresh flat-leaf parsley; 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

Servings: persons

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

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

1301

kcal

Calories

Fat

151

Carbs

138

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 1 (5-pound) duck, trimmed of fat and cut into 8 pieces, 1 teaspoon salt, plus more for seasoning, 1/2 teaspoon freshly ground black pepper, plus more for seasoning, 1/2 pound tasso, small diced, and more.

Yes, Duck and Tasso Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Duck and Tasso Jambalaya

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