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  • Andouille, Crawfish, And Duck Jambalaya

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    Andouille, Crawfish, And Duck Jambalaya
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/4 c. Vegetable oil
    • 1 1/2 lb Andouille or possibly other spicy smoked sausage, cut into 1/4-inch slices
    • 2 x Boned and skinned duck breasts, (about 10 oz each), or possibly 1 1/2 lb. boneless chicken thighs, cut into 1 1/2-inch pcs (see Note)
    • 1 lb Boned and skinned chicken breast, cut into 1 1/2-inch pcs
    • 1 tsp Cayenne
    • 3 lrg Celery stalks, thinly sliced
    • 2 lrg Onions, peeled and coarsely minced
    • 3 lrg Green peppers, cored, seeded, and cut into 3/4-inch dice
    • 6 x Cloves garlic, peeled and chopped
    • 1 Tbsp. Dry thyme
    • 3 c. Long-grain rice
    • 2 c. Chicken broth
    • 2 c. Bottled clam juice
    • 1 lb Shelled crawfish tails or possibly medium shrimp, (see Note)
    • 3 c. Seeded, liquid removed, and minced canned plum tomatoes (from 2 28-oz cans)
    • 1 bn Scallions, including green tops, thinly sliced Tabasco or possibly other warm pepper sauce to taste

    Directions

    1. Heat 2 Tbsp. oil in a large heavy skillet set over medium heat.
    2. Add in sausage and saute/fry' till nicely browned, about 8 min. With a slotted spoon, transfer meat to a bowl, leaving drippings in the pan.
    3. Sprinkle duck and chicken with cayenne. Saute/fry' in sausage drippings over medium-high heat till browned and cooked through, about 5 min. Transfer to bowl with the sausage. Add in remaining 2 Tbsp. oil to drippings in the skillet and saute/fry' the celery, onion, and peppers over medium heat till vegetables are somewhat softened, about 5 min. Add in garlic and thyme and cook for 1 minute. Add in rice and stir till coated with oil.
    4. Divide rice mix between two 9 x 13-inch (or possibly similar-size) baking dishes. Cover with foil. (Can be prepared 1 day ahead. Chill rice and meats separately. Remove from refrigerator about 1 hour before continuing.) Preheat oven to 350degrees. In a large saucepan, bring the chicken broth, clam juice, and 2 c. water to a simmer.
    5. Divide between baking dishes of rice, stirring gently. Cover with foil. Bake 35 min. Remove from oven and stir rice.
    6. Divide the crawfish or possibly shrimp between the dishes, pushing it into the rice slightly. Arrange sausage, duck, and chicken over rice and scatter minced tomatoes over top. (If rice has absorbed most of liquid, add in up to 1/2 c. broth or possibly water to each dish.) Cover and continue to bake till rice is tender and meats and fish are cooked, about 15 min. Stir to distribute ingredients.
    7. Serve jambalaya directly from baking dishes or possibly transfer to a deep platter. Sprinkle with scallions before serving. Season with Tabasco or possibly offer the bottle so which guests can season their own to taste.
    8. Notes: If you cannot find boned duck breasts, ask your butcher to bone out a breast from a whole duck. The price will be about the same.
    9. Crawfish can be used in either their raw or possibly cooked state, depending on how they are available in your area. One lb. of crawfish in the shell yields about 4 oz of meat.
    10. Makes 12 to 15 servings.
    11. Brooke Dojny).
    12. NOTES : (GMA substituted kielbasa for the andouille, shrimp for the crawfish, and chicken for the duck.)

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