Oregon Duck Jambalaya
In the beautiful Pacific Northwest state of Oregon, there is a bitter rivalry that is fought in the last regular season game of the college football season. If we always chose the front runner, we might be making this stew with beaver. But we’re not a front runner kinda person, we go for the underdog. Let’s get ‘em, and “Hail to Old OSU.”
Jambalaya is a perfect dish to serve or cook inside the Fangating™Thermal Bag!
3 tbsp vegetable oil
3 tbsp all purpose flour
2 medium onions, diced
1 cup shallots, minced
1 cup celery, sliced into 1/4” thick pieces
1 cup green Bell pepper, diced
3 tbsp garlic, minced
2 cups chicken stock
1 cup uncooked rice
2 tsp salt
1 tbsp cayenne pepper
2 cups of cooked and pulled duck meat
2 cups of sliced andouille sausage
Italian parsley, roughly chopped
Oil a heavy pot.
Slowly add flour to make a roux. Dark.
Add onions, shallots, celery, green pepper, and garlic and cook until soft.
Add stock, rice, salt, pepper, sausage, and duck meat.
Bring to a boil, then lower heat to low and cover. Cook for 1 hour, stirring occasionally.
Remove lid and cook an additional 10 minutes.
Serve with chopped parsley.
Duck shouldn't be an intimidating protein. You can find already cooked duck most often at Asian markets or your local Chinese restaurant.