Charlie G’s Smoked Duck and Andouille Gumbo

CHARLIE G’S SMOKED DUCK AND ANDOUILLE GUMBO
4-5 lb. Duckling
2 onions, chopped
4 celery ribs, chopped
2 bell peppers, chopped
2 T. minced garlic
2 c. Dark Roux
2 T. seasoned salt
1 T. Tabasco
1 lb. andouille sausage
1 T. white pepper
¼ c. green onions, chopped
¼ c. chopped parsley

1. Smoke duck, debone, save bones for stock (can do day before). You can also buy smoked duck.
2. Cover bones with water in 2-gallon stockpot and simmer 2 hours.
3. Strain bones and reserve stock.
4. Bring stock to a boil.
5. Add roux.
6. Whisk roux until dissolves and let simmer.
7. Add onions, celery, bell peppers, seasoned salt, white pepper and Tabasco.
8. Let simmer for 1 hour until veggies are almost wilted.
9. While simmering cut duck meat and andouille into cubes and set aside.
10. Adjust seasoning if needed.
11. Add duck, Andouille, green onions, parsley and simmer 15 minutes.
12. Taste for seasoning again.
13. Serve with steamed white rice.