Best Davids Mardi Gras Jambalaya Recipes

MARDI GRAS JAMBALAYA

Steps:

• In large skillet, heat 1 tablespoon oil over medium high heat. Season shrimp with salt and pepper if desired. Cook shrimp until just pink, about 1 minute a side, remove and reserve (shrimp will not be fully cooked).
• Season chicken with salt and pepper if desired and in same skillet, brown chicken on all sides, about 5 minutes, remove and reserve.
• Add remaining tablespoon oil to skillet and cook sausage, stirring occasionally until browned, about 4 minutes.
• Stir celery into skillet and cook until translucent, about 3 minutes. Add peppers to skillet and cook until slightly softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
• Add water and Knorr® Cajun Sides™ - Red Beans & Rice to skillet, stir to combine. Bring to a boil, cover, reduce heat slightly and simmer 5 minutes. Stir in reserved chicken and shrimp and cook 3 - 4 minutes more or until rice is tender. Let stand 2 minutes. Serve.

MARDI GRAS JAMBALAYA

Steps:

• Season the duck pieces with salt and pepper.
• Heat the vegetable oil in a large heavy pot over medium-high heat. Add the duck, skin side down, and sear for 5 minutes. Turn and sear on the second side for 3 minutes. Remove from the pot and drain on paper towels.
• Add the sausage to the fat in the pot and cook, stirring, until browned, about 5 minutes. Add the onions, bell peppers, celery, salt, cayenne, 1 tablespoon of the Essence, and black pepper and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the tomatoes, garlic, and bay leaves and cook, stirring, until the tomatoes give off some of their juices, about 2 minutes.
• Add the thyme, stock, and duck. Bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally for 50 minutes.
• Remove duck pieces from the jambalaya and cool slightly. Skim the fat. Discard skin and bones and shred duck meat.
• Add the rice and bring back up to a simmer, cover and cook until the rice is barely tender, about 10 minutes.
• Return the duck meat to the mixture. Season the shrimp with the remaining 1 tablespoon Essence. Add the shrimp to the pot, return to a simmer, and cover. Remove the pot from the heat and let sit, covered, for 15 minutes.
• Add the green onions and 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.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

DAVID'S MARDI GRAS JAMBALAYA

Steps:

• In a very large heavy pot 10-12 quart (cast iron is best) add the canola oil and bring up to a high temp. Once the oil is hot add the chicken, beef, pork and sausage. We are looking to brown the meat. This creates what's called graton (the dark brown yummies left sticking to the bottom of the pot) this is very important in making a good jambalaya. Using a wooden spoon stir occasionally to make sure all of the meat gets browned. Don't over stir here as the meat needs to brown, so allow to sizzle for a minute or two before stirring. But make sure it's browning. DO NOT COVER THE POT! Note: Keep on high heat throughout the cooking process until everything is in the pot and ready to be covered.
• Once the meat is browned sufficiently, add the onions, celery, bell pepper, garlic and other seasonings. Using a wooden spoon stir occasionally. When stirring make sure you are scrapping the bottom of the pot as you do so the graton gets mixed in. Continue to cook until the aromatics are tender. Do not overcook them! Maybe saute them for 10-15 mins. DO NOT COVER THE POT!
• Before you add the tomatoes (read this: https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/removing-the-bitter-taste-from-canned-tomatoes.html Andy is spot on with how to remove the bitter taste from canned tomatoes and tomato paste) and tomato paste. Mix everything in the pot thoroughly until comes back to a simmer Stir occasionally for 3-5 minutes. DO NOT COVER THE POT!
• Now add the rice, chicken and beef stocks and bay leaves Mix well. NOTE: "we want about a 1 3/4' -2 : 1 ratio of liquid to rice ie: 1 3/4 cup - 2 cups water to 1 cup rice. " Once all ingredients are in the pot and it returns to a boil, turn the heat down to a medium heat and cover the pot. Continue to cook covered for 20 minutes. Make sure there is steam coming out from under the lid. If not turn up the heat a bit. This needs to slow boil or simmer the whole time under lid, not boil over. You can check the contents of the pot after about 5 minutes of cooking and mix contents one last time, make sure the liquid is bubbling. NOW YOU CAN COVER THE POT :)
• After about 20 minutes of cooking you need to check that the rice is almost done by chewing a grain or two. (Sure go ahead and get a big spoonful, You know you want to) Do not stir the pot contents, if the rice is still chewy in the middle add a few cups of broth over the top of the jambalaya. Cover the pot and continue to cook another 5-10 minutes.
• Turn off heat and let rest for about 20 minutes or so before serving. DO NOT UNCOVER THE POT UNTIL IT'S SAT FOR ABOUT 20 MINUTES. The rice will continue to cook while under lid. Take the cover off the pot and stir from the bottom of the pot and then serve. If you like you can garnish with chopped green onions.