Mardi Gras Jambalaya Recipes

Steps:

• In large skillet, heat 1 tablespoon oil over medium high heat. Season shrimp with salt and pepper if desired. Cook shrimp until just pink, about 1 minute a side, remove and reserve (shrimp will not be fully cooked).
• Season chicken with salt and pepper if desired and in same skillet, brown chicken on all sides, about 5 minutes, remove and reserve.
• Add remaining tablespoon oil to skillet and cook sausage, stirring occasionally until browned, about 4 minutes.
• Stir celery into skillet and cook until translucent, about 3 minutes. Add peppers to skillet and cook until slightly softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
• Add water and Knorr® Cajun Sides™ - Red Beans & Rice to skillet, stir to combine. Bring to a boil, cover, reduce heat slightly and simmer 5 minutes. Stir in reserved chicken and shrimp and cook 3 - 4 minutes more or until rice is tender. Let stand 2 minutes. Serve.

Steps:

• In a soup pot over medium heat, combine all ingredients; mix well. Cover and cook 15 minutes. Reduce heat to low and simmer 30 to 35 minutes, or until rice is cooked. We recommend you keep the party going by topping off this meal with a plate of our delicious Mardi Gras Beignets!

Steps:

• Season the duck pieces with salt and pepper.
• Heat the vegetable oil in a large heavy pot over medium-high heat. Add the duck, skin side down, and sear for 5 minutes. Turn and sear on the second side for 3 minutes. Remove from the pot and drain on paper towels.
• Add the sausage to the fat in the pot and cook, stirring, until browned, about 5 minutes. Add the onions, bell peppers, celery, salt, cayenne, 1 tablespoon of the Essence, and black pepper and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the tomatoes, garlic, and bay leaves and cook, stirring, until the tomatoes give off some of their juices, about 2 minutes.
• Add the thyme, stock, and duck. Bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally for 50 minutes.
• Remove duck pieces from the jambalaya and cool slightly. Skim the fat. Discard skin and bones and shred duck meat.
• Add the rice and bring back up to a simmer, cover and cook until the rice is barely tender, about 10 minutes.
• Return the duck meat to the mixture. Season the shrimp with the remaining 1 tablespoon Essence. Add the shrimp to the pot, return to a simmer, and cover. Remove the pot from the heat and let sit, covered, for 15 minutes.
• Add the green onions and parsley to the jambalaya and stir gently. Remove and discard the bay leaves. Adjust the salt, pepper, and cayenne to taste. Serve directly from the pot.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Steps:

• Heat a large, heavy-bottomed pan over medium heat.
• Add the oil and cook the celery, pepper, onion and garlic for 7 minutes until lightly browned.
• Add the bay leaf and thyme and cook for 2 minutes longer.
• Add the stock, stir well, and bring to a boil.
• Meanwhile, trim off the tops of the okra stems.
• Add the okra, tomatoes, baby corn, and squash to the pan, reduce the heat, and simmer for 5 minutes.
• Then stir in the rice.
• Season with salt, pepper and cayenne to taste.
• Bring back to a boil, then reduce the heat to low and simmer gently for 20 minutes, stirring occasionally.
• Stir in the beans and parsley, and cook for 5 minutes more.
• When the rice is done, check the seasoning.
• Serve hot.