Teal Jambalaya.
You can have Teal Jambalaya using 17 ingredients and 17 steps. Here is how you cook it.
Ingredients of Teal Jambalaya
- You need 1 of Salt.
- Prepare 1 of pepper.
- Prepare 1 of granulated Garlic.
- You need 6 of Whole plucked teal.
- It's 2 lb of cajun smoked sausage.
- You need 1/2 cup of bacon fat.
- It's 1/4 cup of Real butter.
- You need 4 of extra large white onions chopped 1/2" dice.
- Prepare 1 cup of celery sliced 1/8" dice.
- Prepare 1 cup of green onion tops thinly sliced.
- Prepare 1/2 clove of garlic minced.
- You need 1/4 cup of chopped parsley.
- It's 1 lb of fresh sliced button mushrooms.
- You need 1 dash of hot sauce to taste.
- You need 1/8 cup of dark brown sugar.
- It's 6 cup of long grain white rice.
- It's 9 cup of water.
Teal Jambalaya instructions
- Preheat oven to 325 when the ducks have about 40 minutes to go before tender.
- coat outside of ducks with hot sauce, and season well withsalt, pepper,and ganulated garlic. Set aside.
- In a large #12 dutch oven, heat bacon grease over medium high heat, Add sausage and brown on all sides, remove to pan and keep warm. Add real butter to pan and let melt. Add ducks to pot and brown well on all sides. Add a little water when needed to keep drippings from scorching.Remove ducks to same pan as sausage and keep warm..
- Loweer heat to medium: Add onions, celery, green onion bottoms to the hot oil. Add 1/2 tsp. black pepper (the black pepper is important at this point for it to cook in and get a deep flavor) andd cook until onions are slightly caramelized scraping the meat drippings from the bottom of the pot as it loosens - about 30 minutes..
- When onions are almost done, shake drops of hot sauce around the inside bottom of the pot along the sides-dont be stingy with it, this will add a nice color to the jambalaya when it browns..
- Add mushrooms and stir in..
- Add meats and water and stir in, (IMPORTANT: mark water level on a spoon so when it comes time to add rice you will have the correct ratio), Add brown sugar and brng to a boil,.
- Cover and simmer until the teal are tender, however long it takes..
- When ducks are tender, check the seasoning (pepper should be a little strong and "drag" a little down the back of your throat. When you add the rice it will soak up the pepper),.
- Check the water level and add when necessary to bring back up to the mark on your spoon..
- Skim the grease off with a large spoon-get most of it but leave about 2 tsps so the rice will be fluffy and not clump together..
- Remove ducks from pan and keep warm, leaving sausage warm..
- Oven should be hot-place pot in oven for 20 minutes, then pull out and gently fold rice and sausage in pot. Return to oven for 15 minutes..
- Add parsley, green onions, **IMPORTANT** 3 tsps. salt, and rice to pot. Fold in and cover..
- Remove after 15 minutes, fold once more, and return for 10 minutes..
- Remove from oven and the jambalaya should be perfect. Squeeze one grain of rice and see if its cooked through-if its still hard in the center, cook another 10 minutes..
- I like to leave the ducks whole and serve the whole duck with a side of jambalaya, but you could debone the birds while the rice is cooking and add the meat on top of the rice for another 5 minutes in the oven to reheat the duck meat. This works, but its easier just serving the whole birds on the side. The key is not to place the duck in with the rice and bake it for 45 minutes as it will dry out severely..