Well, it seems like Jordan Davis isn’t JUST a great country star who has an awesome beard, apparently he’s a heck of a cook too!

CHEF Jordan Davis recently cooked up some duck jambalaya! Sounds so dang good!


Here’s how to make something similar y’all!

WHAT YOU’LL NEED

2-3 duck breasts
1 large yellow onion, diced
1/2 green or red bell pepper, diced
1 stalk celery, diced
3 or 4 cloves garlic, minced
2 bay leaves, dried or fresh
1 tsp smoked paprika
1 tsp dried thyme leaves
1/4 or 1/2 tsp cayenne pepper powder
1/2 tsp ground black pepper
4-6 Andouille sausage links, sliced in 1/2 inch pieces
1 cup uncooked Jasmine rice
1 and 3/4 cup duck stock, or chicken stock, or shrimp stock, or vegetable broth
1 14 oz can diced tomatoes, drained
1 cup leftover duck meat, shredded and 1 pound small shrimp, peeled

HOW TO COOK IT

In a large cast iron pot, cook the duck breasts over medium heat until fat is rendered. Once cooked, remove duck and add onions and cook until softened and translucent and starting to brown. Add bell pepper, celery, garlic, and bay leaves and stir well. Add sliced sausage and continue to stir.

Add dried seasoning (smoked paprika, thyme, cayenne, and black pepper) and cook until the new vegetables have softened.

Add uncooked rice and thoroughly incorporate, stirring for 1-2 minutes. Add canned tomatoes, the stock or broth, and the shredded duck meat and shrimp. Stir well and turn heat to high, bringing everything to a light boil.

Cover the pot and drop temperature to low and let simmer for 12-15 minutes. At the 12 minute mark, remove lid and check the rice, stirring and adding more liquid if the rice kernels are still crunchy. Your goal is soft, opened rice, without a trace of a crunch but also not cooked to the point of mush. Try to be as quick as possible when testing the rice for doneness as you want to have the jambalaya covered as much as possible.

 

~ Ryan

 

Filed under: cooking, food, Jordan Davis