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Ingredients

• 1 (5-pound) duck, trimmed of fat and cut into 8 pieces
• 1 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1/2 pound tasso, small diced
• 2 links andouille sausage, sliced
• 2 cups chopped yellow onions
• 1/2 cup chopped green bell peppers
• 1/2 cup chopped red bell peppers
• 1/2 cup chopped celery
• 1/2 teaspoon cayenne, plus more for serving
• 2 tablespoons Emeril's Original Essence, divided, recipe follows
• 2 cups peeled, seeded, and chopped tomatoes
• 1 1/2 tablespoons chopped garlic
• 3 bay leaves
• 2 teaspoons minced fresh thyme leaves
• 5 cups chicken stock or canned low-sodium chicken broth
• 3 cups long-grain white rice
• 1 cup chopped green onions (green and white parts)
• 1 pound small shrimp, peeled and deveined
• 1/2 cup minced fresh flat-leaf parsley

Description

Food Network Invites You To Try This Duck And Tasso Jambalaya Recipe From Emeril Lagasse.

Food Network