Duck and Sausage Jambalaya

Preparation info
  • Yields

    8 to 10

    • Difficulty


Appears in
Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

Jambalaya is identified today as Cajun French food in the popular mind, but historically it is a gift from the Spanish rule of New Orleans. Like gumbos, jambalayas often contain a variety of seafood from the Gulf of Mexico. Duck, though, is a great feature of Louisiana cooking, and the following recipe incorporates both that fowl and the hot smoky Cajun sausage andouille.