• Tommy Centola

Duck Jambalaya

Here is a Creole-style jambalaya. With the fall months approaching, this is a great one pot dinner. It is especially great using wild duck.


1/4 cup Clarified butter

1 onion, coarsely chopped

1 green bell pepper, coarsely chopped

3 stalks celery, coarsely chopped

5 cloves of garlic, minced

1 fresh duck ( about 5 pounds), skinned and boned

3 bay leaves

1/2 teaspoon thyme

1/4 cup paprika

2 28-ounce cans tomatoes, including liquid

2 cups beef or duck stock

1 tablespoon hot sauce

1/4 cup Worcestershire sauce

1 bunch green onions, coarsely chopped

Salt to taste

3 cups long-grain rice


Melt butter in a heavy thick-bottomed pot. Add vegetables and garlic, and sauté for 5 minutes, stirring frequently.


Cut the duck meat into large dice and add to the vegetables, along with bay leaves and thyme. Cook over medium heat for 10 to 15 minutes. Add paprika and stir thoroughly to mix with other ingredients. Add tomatoes, stock, hot sauce, and Qworcestershire sauce and mix well. Lower heat, cover, and cook until duck is tender, about 1 hour longer.


Half an hour before serving time, add green onions and bring liquid to a boil. Adjust salt and make sure there is enough liquid to cook the rice - at least 4 cups. Stir in rice and cook over low heat for 30 minutes longer, stirring occassionaly.


Enjoy!!!


#CreoleandCajunComfortFood


Good Cooking, Good Eating and Good Living!!!


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