Duck and Sausage Jambalaya Recipe
If using duck, precook the meat, preferably free range local duck over store-bought and factory farmed. You can also use chicken, shrimp, leftover pork, or keep it simple with just the sliced sausage and/or vegetables.
Watch below the easiest roast duck recipe on youtube, courtesy of 50 Ducks in a Hot Tub:
Duck and Andouille Sausage Jambalaya
Serves up to 4
4 strips bacon, sliced in inch pieces, or lardon (can substitute olive oil for a vegetarian dish)
1 large yellow onion, diced
1/2 green or red bell pepper, diced
1 stalk celery, diced
3 or 4 cloves garlic, minced
2 bay leaves, dried or fresh
1 tsp smoked paprika
1 tsp dried thyme leaves
1/4 or 1/2 tsp cayenne pepper powder
1/2 tsp ground black pepper
4-6 Andouille sausage links, sliced in 1/2 inch pieces
1 cup uncooked Jasmine rice
1 and 3/4 cup duck stock, or chicken stock, or shrimp stock, or vegetable broth
1 14 oz can diced tomatoes, drained
1 cup leftover duck meat, shredded
3 green onions, sliced
Add dried seasoning (smoked paprika, thyme, cayenne, and black pepper) and cook until the new vegetables have softened.
Add uncooked rice and thoroughly incorporate, stirring for 1-2 minutes. Add canned tomatoes, the stock or broth, and the shredded duck meat, or shrimp or any other cooked meat you're including. Finally add green onion. Stir well and turn heat to high, bringing everything to a light boil.
Cover the pot and drop temperature to low and let simmer for 12-15 minutes. At the 12 minute mark, remove lid and check the rice, stirring and adding more liquid if the rice kernels are still crunchy. Your goal is soft, opened rice, without a trace of a crunch but also not cooked to the point of mush. Try to be as quick as possible when testing the rice for doneness as you want to have the jambalaya covered as much as possible.
Serve with Tabasco sauce and garnish with chives and minced parsley if desired.