Trapper John
Well-Known Member
I like the food of Louisiana. Southern Louisiana to be more precise. But just because I like it doesn't mean I'm good at making it. So tonight an experiment is underway. I hesitate to call it jambalaya but I will say it is jambalaya inspired. Here's what's happening:
I've got a whole duck slowly simmering in a pot with onions, celery, carrots and some Chachere's. When the stock is complete I'll pick the meat from the bones and add some of the rendered fat to the bottom of a sizeable cast iron dutch oven.
On top of that fat I'll brown up some Andouille sausage after having sauteed more onions, celery and red and yellow bell peppers in it. To the browned Andouille I'll add the picked and shredded duck meat. To that I'll add the duck stock and let it simmer a while.
I'll taste it mid-simmer and season it if required. Then the rice gets added. Once the rice sucks up the stock I'll taste again and season if needed. Right before the end some Gulf shrimp will probably be tossed in.
I have no clue how it will turn out but I'm in too deep to stop now. The duck has been simmering for an hour.
Pictures later.
I've got a whole duck slowly simmering in a pot with onions, celery, carrots and some Chachere's. When the stock is complete I'll pick the meat from the bones and add some of the rendered fat to the bottom of a sizeable cast iron dutch oven.
On top of that fat I'll brown up some Andouille sausage after having sauteed more onions, celery and red and yellow bell peppers in it. To the browned Andouille I'll add the picked and shredded duck meat. To that I'll add the duck stock and let it simmer a while.
I'll taste it mid-simmer and season it if required. Then the rice gets added. Once the rice sucks up the stock I'll taste again and season if needed. Right before the end some Gulf shrimp will probably be tossed in.
I have no clue how it will turn out but I'm in too deep to stop now. The duck has been simmering for an hour.
Pictures later.
