Steps to Prepare Foie Gras Pate Recipe

Mardi Gras Jambalaya

In a small saucepan, bring the duck livers, heavy cream, star anise, and salt to a boil.

Recipe Summary Mardi Gras Jambalaya

The taste of The Big Easy has never been this simple or delicious.

Ingredients | Foie Gras Pate Recipe

2 tablespoons oil, divided

8 ounces uncooked medium shrimp

8 ounces boneless, skinless chicken breasts, cut into bite-size pieces

4 ounces andouille sausage or kielbasa, cut into half-moon slices

2 medium ribs celery, chopped

2 small red and/or green bell peppers, chopped

1 large clove garlic, finely chopped

2 cups water

1 (5.6 ounce) package Knorr® Cajun Sides™ - Red Beans & Rice

Directions

In large skillet, heat 1 tablespoon oil over medium high heat. Season shrimp with salt and pepper if desired. Cook shrimp until just pink, about 1 minute a side, remove and reserve (shrimp will not be fully cooked).

Season chicken with salt and pepper if desired and in same skillet, brown chicken on all sides, about 5 minutes, remove and reserve.

Add remaining tablespoon oil to skillet and cook sausage, stirring occasionally until browned, about 4 minutes.

Stir celery into skillet and cook until translucent, about 3 minutes. Add peppers to skillet and cook until slightly softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

Add water and Knorr® Cajun Sides™ - Red Beans & Rice to skillet, stir to combine. Bring to a boil, cover, reduce heat slightly and simmer 5 minutes. Stir in reserved chicken and shrimp and cook 3 - 4 minutes more or until rice is tender. Let stand 2 minutes. Serve.

Info | Foie Gras Pate Recipe

prep: 15 mins cook: 20 mins total: 35 mins Servings: 6 Yield: 6 cups

TAG : Mardi Gras Jambalaya

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