Mardi Gras Jambalaya

Makes 6 servings

This is actually Emeril’s recipe, but I hope he won’t mind me taking credit!

ingredients

2 Tbsp. vegetable oil
5 lbs. chicken/duck
Essence (or any poultry spice blend)
2 cups chopped onions
1 cup chopped bell pepper
1/2 cup chopped celery
1 lb. smoked sausage, sliced (I usually use Cajun-style)
4 bay leaves
2 cups chopped tomatoes, peeled, seeded (I use canned)
1 Tbsp chopped garlic
2 cups white rice
8 cups chicken stock
1 lb rock shrimp (I use whatever shrimp in on sale, even the tiny salad-sized ones will work)
1 cup chopped green onion
Salt and cayenne

directions

In a large saucepan, heat the oil. Season the poultry with Essence. When the oil is hot, add the poultry, skin side down and sear for 6 minutes. Turn and sear for 4 min. Remove and set aside. Add onions, peppers and celery to pan. Season with salt and cayenne. Saute the vegetables for about 5 minutes or until 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 poultry. Bring the liquid to a boil and reduce to a simmer. Cook for 30 minutes, covered, stirring occasionally. Season the rock shrimp. Add to the pan and continue to cook for 30 minutes. Stir in green onions and re-season if necessary.

Source: Julie