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Easy Jambalaya for Duck Hunters [ and Chicken Buyers ]
5 (100%) 1 vote

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Rumor has it this recipe is similar to Jambalaya Emeril Lagasse would make when duck hunting.  He could throw the basic ingredients into a knapsack and just add the ducks they shot.  I do know it is wonderfully flavorful and super easy to make.  During the Coronavirus isolation, it was our family’s favorite food to make for leftovers.  We always double the recipe and it still runs out before we know it.

Ingredients

1/2 cup olive oil
3 cups chopped onions
1 cup chopped bell peppers
1 head of garlic, broken into peeled cloves
3 teaspoons salt
1 teaspoon cayenne
1 lb smoked sausage: andouille, chorizo, or similar, cut crosswise into 1/4 inch slices.
1 1/2 pounds boneless white and dark chicken meat. Cut into 1-inch cubes.  Or, if you’ve got it, use duck like Emeril.
3 bay leaves
3 cups medium-grain white rice
6 cups water if you’re out duck hunting.  Otherwise, 3 cups water, 1 1/2 cups chicken stock, and 1 1/2 cups bone broth.
1 cup chopped green onions

Preparation

1. Heat the oil in a Dutch oven over medium heat. Add the onions, bell peppers, garlic, 2 teaspoons of salt, and 3/4 teaspoon of cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sizes of the pot to loosen any browned particles.

Carmelizing the onions and bell peppers

2. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides.

Sausage added

3. Season the chicken with the remaining teaspoon of salt and remaining 1/4 teaspoon cayenne. Add the chicken and bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scraping the bottom of the pot.

Chicken and Bay Leaves added

4. Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water and broths, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered, for 2 to 3 minutes. Remove the bay leaves.

You need a ratio of 2:1 water to rice, so 6 cups of water

5. Garnish with green onions and serve.

Doesn’t that look good enough to eat?