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Recipe Name: Andouille, Crawfish, And Duck Jambalaya Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1/4 Cup(s) Vegetable oil
1 1/2 Pound(s) Andouille or other spicy
smoked sausage cut into
1/4-inch
slices
2 Boned and skinned duck
breasts about 10 ounce
each or 1 1/2
pound boneless
chicken thighs cut
into 1 1/2-inch
pieces see Note
1 Pound(s) Boned and skinned chicken
breast cut into 1
1/2-inch
pieces
1 Teaspoon(s) Cayenne
3 Celery stalks, thinly sliced
2 Onions, peeled and coarsely
chopped
3 Green peppers, cored
seeded and
cut into 3/4-inch
dice
6 Cloves Garlic, peeled and
Minced
1 Tablespoon(s) Dried thyme
3 Cup(s) Long-grain rice
2 Cup(s) Chicken broth
2 Cup(s) Bottled clam juice
1 Pound(s) Shelled crawfish tails or
medium shrimp see Note
3 Cup(s) Seeded, drained and
chopped canned plum
tomatoes from 2
28-ounce cans
1 Scallions, including green
tops thinly sliced
Tabasco or other hot pepper
sauce to
taste
Directions:
Heat 2 tablespoon oil in a large heavy skillet set over medium heat.
Add sausage and saute' until nicely browned, about 8 minutes. With a
slotted spoon, transfer meat to a bowl, leaving drippings in the pan.
Sprinkle duck and chicken with cayenne. Saute' in sausage drippings
over medium-high heat until browned and cooked through, about 5
minutes. Transfer to bowl with the sausage. Add remaining 2 tablespoon
oil to drippings in the skillet and saute' the celery, onion, and
peppers over medium heat until vegetables are somewhat softened, about
5 minutes. Add garlic and thyme and cook for 1 minute. Add rice and
stir until coated with oil. Divide rice mixture between two 9 x
13-inch (or similar-size) baking dishes. Cover with foil. (Can be
prepared 1 day ahead. Refrigerate 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 cup water to a simmer. Divide between baking dishes of rice,
stirring gently. Cover with foil. Bake 35 minutes. Remove from oven
and stir rice. Divide the crawfish or shrimp between the dishes,
pushing it into the rice slightly. Arrange sausage, duck, and chicken
over rice and scatter chopped tomatoes over top. (If rice has absorbed
most of liquid, add up to 1/2 cup broth or water to each dish.) Cover
and continue to bake until rice is tender and meats and fish are
cooked, about 15 minutes. Stir to distribute ingredients. Serve
jambalaya directly from baking dishes or transfer to a deep platter.
Sprinkle with scallions before serving. Season with Tabasco or offer
the bottle so that guests can season their own to taste. Notes: If you
can't find boned duck breasts, ask your butcher to bone out a breast
from a whole duck. The price will be about the same. Crawfish can be
used in either their raw or cooked state, depending on how they are
available in your area. One pound of crawfish in the shell yields
about 4 ounce of meat. Makes 12 to 15 servings. Recipes from Parties!
by Melanie Barnard and Brooke Dojny (HarperCollins Publishers,
copyright 1992 by Melanie Barnard and Brooke Dojny). Converted by
MC_Buster. NOTES : (GMA substituted kielbasa for the andouille, shrimp
for the crawfish, and chicken for the duck.) Recipe by: Good Morning
America Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4018
Calories From Fat: 1184
Total Fat: 132.5g
Cholesterol: 1114.4mg
Sodium: 6397.4mg
Potassium: 6880mg
Carbohydrates: 328.7g
Fiber: 32.4g
Sugar: 103.9g
Protein: 368.7g


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