Recipe courtesy Emeril Lagasse

2 tablespoons vegetable oil

1 domestic duck (about 5 pounds) cut into 8 pieces

Essence, recipe follows

2 cups chopped onions

1 cup chopped bell pepper

1/2 cup chopped celery

1 pound smoked sausage, sliced into 1/4-inch slices

4 bay leaves

2 cups chopped tomatoes, peeled and seeded

1 tablespoon chopped garlic

2 cups white rice

8 cups chicken stock

1 pound rock shrimp

1 cup chopped green onions

Salt and cayenne

In a large saucepan, heat the vegetable oil. Season the duck with Essence. When the oil is hot, add the duck, skin side down, and sear for 6 minutes and then turn the duck over and continue to sear for 4 minutes. Remove the duck from the pan and set aside. Add the onions, peppers, and celery to the pan. Season with salt and cayenne. Saute the vegetables for about 5 minutes, or until the vegetables are 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 duck. Bring the liquid up to a boil and reduce to a simmer. Cook the jambalaya for 30 minutes, covered, stirring occasionally. Season the rock shrimp. Add the shrimp to the pan and continue to cook for 30 minutes. Stir in the green onions and reseason if necessary.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

nbsp;

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

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