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Duck and Tasso Jambalaya (Emeril Lagasse) Recipe

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Duck and Tasso Jambalaya (Emeril Lagasse)
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Ingredients
28
Count
Nutrition
815
Calories
Total time
72
Minutes
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Ingredients:

Directions:

  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. When hot, add the duck, skin side down, and sear until golden brown on all sides, 8 to 10 minutes. Remove from the pan and set aside.
  3. Add the tasso and andouille to the fat in the pot and cook, stirring, until browned, about 2 minutes. 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. Add the tomatoes, garlic, and bay leaves and cook, stirring, until the tomatoes give off some of their juices, about 2 minutes.
  4. Add the thyme, stock, and browned duck pieces. Bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the duck is very tender, about 1 hour.
  5. Remove duck pieces from the pan and cool slightly. Skim the fat from the top of the liquid and discard. When the duck is cool enough to handle, remove the meat from the skin and bones and tear the meat into bite size pieces. Discard skin and bones.
  6. Increase the heat to high and return the duck meat to the liquid. When the liquid comes to a boil, add the rice and the green onions. Stir well and continue cooking until liquid returns to a boil. Reduce the heat to medium-low, cover and cook until the rice is cooked and has absorbed all the liquid, usually 20 minutes.
  7. Season the shrimp with the remaining 1 tablespoon of Essence. Uncover the Dutch oven and, working quickly, add the shrimp to the pan and toss briefly and gently to combine. Cover the pot, remove from the heat, and let sit, undisturbed, for 5 to 10 minutes, until the shrimp are opaque and pink.
  8. Add the minced 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.
  9. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  10. Combine all ingredients thoroughly.
  11. Yield: 2/3 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 814.82 Kcal (3411 kJ)
Calories from fat 660.23 Kcal
% Daily Value*
Total Fat 73.36g 113%
Cholesterol 94.07mg 31%
Sodium 3233.55mg 135%
Potassium 547.47mg 12%
Total Carbs 33.31g 11%
Sugars 6.29g 25%
Dietary Fiber 4.56g 18%
Protein 11.13g 22%
Vitamin C 38.6mg 64%
Vitamin A 0.6mg 22%
Iron 12.4mg 69%
Calcium 86.3mg 9%
Amount Per 100 g
Calories 189.72 Kcal (794 kJ)
Calories from fat 153.73 Kcal
% Daily Value*
Total Fat 17.08g 113%
Cholesterol 21.9mg 31%
Sodium 752.91mg 135%
Potassium 127.48mg 12%
Total Carbs 7.76g 11%
Sugars 1.46g 25%
Dietary Fiber 1.06g 18%
Protein 2.59g 22%
Vitamin C 9mg 64%
Vitamin A 0.2mg 22%
Iron 2.9mg 69%
Calcium 20.1mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.6
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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