Braised Duck Legs with Jambalaya and Crawfish

Name: Braised Duck Legs with Jambalaya and Crawfish
Yield: Yield: 6 servings
Cuisine: American
Ingredients: Braised Duck Legs, cooled; 2 tablespoons Cajun seasoning, or to taste; 12 pre-cooked whole Cajun crawfish; ½ cup extra-virgin olive oil; 3 tablespoons salt, or to taste; 1 tablespoon black pepper, or to taste; 1½ cups fish stock or seafood broth; ¼ cup Worcestershire sauce; 1½ cups chicken stock or vegetable stock; 1½ cups fish stock or seafood broth; 1½ cups Duck Leg Braising liquid (reserved from recipe above); 1½ cups chicken stock or vegetable stock; ½ cup tomato paste; 2 cups uncooked long grain rice; 3-4 tablespoons Cajun seasoning; 3 fresh thyme branches; 1 bay leaf; 4 garlic cloves, minced; 3 celery stems, small dice; ½ pound cooked andouille sausage, sliced; ¼ cup extra-virgin olive oil; Fresh Herbs: 2 sprigs fresh whole thyme, 2 sprigs fresh whole Parsley, 1 sprig fresh whole sage; Fresh Herbs: 2 sprigs fresh whole thyme, 2 sprigs fresh whole Parsley, 1 sprig fresh whole sage; Fresh Herbs: 2 sprigs fresh whole thyme, 2 sprigs fresh whole Parsley, 1 sprig fresh whole sage; Fresh Herbs: 2 sprigs fresh whole thyme, 2 sprigs fresh whole Parsley, 1 sprig fresh whole sage; 32 fluid ounces canned crushed tomatoes; 32 fluid ounces chicken broth; 1 cup bourbon whiskey; Jambalaya, hot; 12 whole blanched crawfish