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Name: Mardi Gras Jambayla
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 5-lbs Domestic duck; 1/2 c Celery chopped; 1 c Green Onions chopped; Salt and cayenne; 2 tb Vegetable oil; 4 Bay Leaves; 1 lb Rock shrimp; 1 c bell pepper Chopped; 1 lb Smoked sausage sliced; 1 tb Garlic chopped; 2 c White rice; 2 c tomatoes peeled and chopped; Essence; 2 c Onions chopped; 8 c Chicken Stock

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INGREDIENTS

1 5-lbs Domestic duck
1/2 c Celery ; chopped
1 c Green Onions ; chopped
Salt and cayenne
2 tb Vegetable oil
4 Bay Leaves
1 lb Rock shrimp
1 c bell pepper ; Chopped
1 lb Smoked sausage ; sliced
1 tb Garlic ; chopped
2 c White rice
2 c tomatoes ; peeled and chopped
Essence
2 c Onions ; chopped
8 c Chicken Stock

Servings

INSTRUCTIONS

EMERIL LIVE SHOW #EMIB10 MARDI GRAS PARADE FOOD In a large saucepan, heat the vegetable oil. Season the duck with Essence. When the oil is hot, add the duck, skin side down, and sear for 6 minutes and then turn the duck over and continue to sear for 4 minutes. Remove the duck from the pan and set aside. Add the onions, peppers, and celery to the pan. Season with salt and cayenne. Saute the vegetables for about 5 minutes, or until the vegetables are wilted. Add the sausage and saute for 2 minutes. Add the bay leaves, tomatoes, and garlic. Saute for 2 minutes. Stir in the rice and saute for 2 minutes. Add the stock. Season with salt and cayenne. Add the reserved duck. Bring the liquid up to a boil and reduce to a simmer. Cook the jambalaya for 30 minutes, covered, stirring occasionally. Season the rock shrimp. Add the shrimp to the pan and continue to cook for 30 minutes. Stir in the green onions and reseason if necessary. Yield: 6 servings Posted to recipelu-digest by molony on Feb 25, 1998

NOTES

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Mardi Gras Jambayla

1 5-lbs Domestic duck
1/2 c Celery chopped
1 c Green Onions chopped
 Salt and cayenne
2 tb Vegetable oil
4 Bay Leaves
1 lb Rock shrimp
1 c bell pepper Chopped
1 lb Smoked sausage sliced
1 tb Garlic chopped
2 c White rice
2 c tomatoes peeled and chopped
 Essence
2 c Onions chopped
8 c Chicken Stock

EMERIL LIVE SHOW #EMIB10 MARDI GRAS PARADE FOOD    In a large saucepan, heat the vegetable oil. Season the duck with Essence.  When the oil is hot, add the duck, skin side down, and sear for 6 minutes  and then turn the duck over and continue to sear for 4 minutes. Remove the  duck from the pan and set aside. Add the onions, peppers, and celery to the  pan. Season with salt and cayenne. Saute the vegetables for about 5  minutes, or until the vegetables are wilted. Add the sausage and saute for  2 minutes. Add the bay leaves, tomatoes, and garlic. Saute for 2 minutes.  Stir in the rice and saute for 2 minutes. Add the stock. Season with salt  and cayenne. Add the reserved duck. Bring the liquid up to a boil and  reduce to a simmer. Cook the jambalaya for 30 minutes, covered, stirring  occasionally. Season the rock shrimp. Add the shrimp to the pan and  continue to cook for 30 minutes. Stir in the green onions and reseason if  necessary.    Yield: 6 servings    Posted to recipelu-digest by molony <molony@scsn.net> on Feb 25, 1998

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Nutrition

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Serving Size: 1 Serving (8565g)
Recipe Makes: 1

Calories: 12986
Calories from Fat: 1379 (11%)

Amt Per Serving		% DV

	Total Fat 153.2g	204 %
	Saturated Fat 40.3g	202 %
	Monounsaturated Fat 72.7g
	Polyunsanturated Fat 26.1g
Cholesterol 1333.8mg		410 %
Sodium 11199.5mg		386 %
Potassium 10241.7mg		270 %
Total Carbohydrate 2387.7g		702 %
	Dietary Fiber 95.2g	381 %
	Sugars, other 2292.5g
Protein 438.7g		627 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 12986

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