Josh here today with one of our favorite recipes, jambalaya! This is a rice-based Creole dish with Spanish origins (a younger cousin of paella), a signature recipe in New Orleans and along the American gulf coast.
I grew up just outside New Orleans so the cuisine of the city has always stayed with me. In fact, I introduced Leah to red beans and rice after we married in 2005.
What's special about today's recipe is we used duck meat. And not just any duck meat--I keep a small flock of ducks and we process the young drakes once or twice a year, and I can tell you true farm-raised duck is no comparison to factory-raised duck meat. In fact, the first time I tried duck was on a cruise during our honeymoon, and it was simply just not any good--greasy, fatty, and the meat had not-nice aftertaste. I couldn't believe the difference when we first roasted one of our ducks.
We had a lot of fun making this dish and filming this video and really hope you'll give this simple recipe a go.
Click here to watch how we prepare our jambalaya and get the full recipe.