Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   vegetable oil
   1                    domestic duck -- (about 5 pounds),
                        -- cut into 8 pieces
                        Emeril's essence spice mix -- to taste
   2      cups          chopped onions
   1      cup           chopped bell pepper
     1/2  cup           chopped celery
   1      pound         smoked sausage -- sliced into,
                        -- 1/4-inch slices
   4                    bay leaves
   2      cups          chopped tomatoes -- peeled and seeded
   1      tablespoon    chopped garlic
   2      cups          white rice
   8      cups          chicken stock
   1      pound         rock shrimp
   1      cup           chopped green onions
                        salt and cayenne

Preparation:

In a large saucepan, heat the vegetable oil. Season the duck with Essence. When the oil is hot, add the duck, skin side down, and sear for 6 minutes and then turn the duck over and continue to sear for 4 minutes. Remove the duck from the pan and set aside. Add the onions, peppers, and celery to the pan. Season with salt and cayenne. Sauté the vegetables for about 5 minutes, or until the vegetables are wilted. Add the sausage and Sauté for 2 minutes. Add the bay leaves, tomatoes, and garlic. Sauté for 2 minutes. Stir in the rice and Sauté for 2 minutes. Add the stock. Season with salt and cayenne. Add the reserved duck. Bring the liquid up to a boil and reduce to a simmer. Cook the jambalaya for 30 minutes, covered, stirring occasionally. Season the rock shrimp. Add the shrimp to the pan and continue to cook for 30 minutes. Stir in the green onions and reason if necessary. Yield: 6 servings