Oregon Duck Jambalaya
vegetable oil, flour, onions, shallots, celery, bell peppers, garlic, chicken stock, rice, cayenne, duck, andouille sausages, parsley
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: the Civil War between the OSU Beavers and the U of O Ducks. If we always chose the front runner, we might be making this stew with beaver. But we’re not front runner kinda people; we go for the underdogs.
To help cheer the Beavers on to victory, we’ve taken their arch rival Ducks, cut them into bits, and turned them into delicious jambalaya. This is the perfect dish to serve up to other hungry Beavers at a pre-Civil-War tailgate in our 3-in-1 Thermal Bag.
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
2 medium onions, diced
1 cup shallots, minced
1 cup celery, sliced into ¼-inch pieces
1 cup green bell pepper, diced
3 tablespoons garlic, minced
2 cups chicken stock
1 cup uncooked rice
2 teaspoons salt
1 tablespoon 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 dark roux.
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 reduce heat to low and cover. Cook for 1 hour, stirring occasionally.*
Remove lid and cook an additional 10 minutes.
Serve with chopped parsley and enjoy!
Pro Tip 1:
Duck shouldn’t be an intimidating protein. You can find already cooked duck most often at Asian markets or your local Chinese restaurant.
Pro Tip 2:
If you want to make this meal to-go in the Hungry Fan 3-in-1 Thermal Bag, bring all the ingredients to a boil. Boil for 12 minutes, remove from heat, and cover. Then, place the pot on a dish towel or trivet in the thermal bag, seal, and let sit for 1–2 hours. Resume directions at Step 6.