Duck Jambalaya
This one pot Creole dish will traditionally use a spicy sausage (Andouille being the most common) as well as chicken or pork. For this recipe we are using duck (of course) and chorizo. You can also use any cooked duck you may have.
Ingredients
- 2 Gressingham duck breasts - skin removed and cut into 2 cm dice
- 150g chorizo - skin removed and cut into 2cm pieces
- 1 tbsp light olive oil
- 1 onion, peeled and roughly chopped
- 4 garlic cloves, peeled and roughly chopped
- 1 red pepper, seeds removed , cut in to 2 cm pieces
- 1 yellow pepper, seeds removed, cut into 2 cm pieces
- 1 Small celery stick, cleaned and chopped into 1cm pieces
- 2 tbsp cajun seasoning
- 1 tsp tomato purée
- 400 ml chicken stock
- 400ml chopped tomatoes
- 250g American long grain rice
Method
- Heat the oil in a deep sided wide pan over a medium heat. Add in the duck, sear off for 2 mins and season with salt and pepper. Add in the chorizo and fry off for a further 2 mins.
- Carefully remove the meat from the pan onto kitchen paper. Add another splash of oil to the pan and fry off the onions, garlic, peppers, and celery for 5 mins until soft , taking care not to burn - add a splash of water if drying out too much.
- Sprinkle 1 tablespoon of cajun seasoning onto the vegetables and add the tomato purée. Return the meat to the pan , sprinkle on the rest of the cajun spice and stir well.
- Add in the rice, chicken stock and chopped tomatoes. Stir again and bring up to boil. Reduce the heat to low to medium and simmer for approx 30 minutes, stirring occasionally until the rice has absorbed all the stock.
- Check for seasoning and garnish with spring onions or chives.
- Serve from the pot in the middle of the table along with bread or corn bread to keep it real !
