We found two great Recipes to honor New Orleans cooking. Great for Mardi Gras but wonderful anytime. We include the recipes here and an easy way to order the hard to get items. The remainder to be added to the shopping list for local procurement. Laissez les bon-temps rouler!

 Mardi Gras Jambalaya

This Recipe is from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch published by William and Morrow, 1993

Makes 8-12 Servings

Ingredients:

1 (5-pound) duck, trimmed of fat and cut into 8 pieces (From To-Table)
1 teaspoon salt, plus more for seasoning duck
1/2 teaspoon freshly ground black pepper, plus more for seasoning duck
2 tablespoons vegetable oil
1 pound andouille or other spicy smoked sausage, diced (From To-Table ) (Also Try Bison Andouille from To-Table)
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
2 tablespoons Emeril's Original Essence, recipe follows

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


2 cups peeled, seeded, and chopped tomatoes
1 tablespoon chopped garlic
3 bay leaves
2 teaspoons minced fresh thyme leaves
2 quarts chicken stock or canned low-sodium chicken broth
3 cups rice  (Real Southern Aromatic and fast cooking rice From To-Table )
1 pound small shrimp, peeled and deveined  (Royal Red Shrimp From To-Table) (or Louisiana White Shrimp)
1 cup chopped green onions (green and white parts)
1/2 cup minced fresh flat-leaf parsley

Directions
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.

The To-Table ingredients include the fabulous smoked sausage from Smoking Goose, the Moulard whole fresh duck from Hudson Valley, the Royal Red Shrimp of incomparable quality and sweet flavor, and the truly southern Corolina Gold Aromatic Rice

Shrimp-Tasso-Andouille Sausage Gumbo

 From Southern Living, November 2007 Philip Elliott, Baton Rouge, Louisiana

Makes 5 Quarts - Enough for an army or freeze some for later 

Recipes from Emeril Lagasse and Southern Living