Gumbo and Jambalaya Recipes - To-Table Recipe Series

We found two great Recipes to honor New Orleans cooking. Great for Mardi Gras but wonderful anytime. We include the recipes here and an easy way to order the hard to get items. The remainder to be added to the shopping list for local procurement. Laissez les bon-temps rouler!  Mardi Gras Jambalaya This Recipe is from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch published by William and Morrow, 1993 Makes 8-12 Servings Ingredients: 1 (5-pound) duck, trimmed of fat and cut into 8 pieces (From To-Table)1 teaspoon salt, plus more for seasoning duck1/2 teaspoon freshly ground black pepper, plus more for seasoning duck2 tablespoons vegetable oil1 pound andouille or other spicy smoked sausage, diced (From To-Table ) (Also Try Bison Andouille from To-Table)2 cups chopped yellow onions1/2 cup chopped green bell peppers1/2 cup chopped red bell peppers1/2 cup chopped celery1/2 teaspoon cayenne2 tablespoons Emeril's Original Essence, recipe follows Emeril's ESSENCE Creole Seasoni