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Duck And Andouille Gumbo

Duck and Andouille Gumbo

Duck and Andouille Gumbo
DUCK AND ANDOUILLE GUMBO
 
Duck and Andouille Gumbo
Recipe By:
Ingredients
  • Stock:
  • 4-6 mallard ducks or similar
  • 5 qt. water
  • 2 celery ribs, cut into chunks
  • 2 carrots, cut into chunks
  • 3 bay leaves
  • 2 large onions, cut into chunks
  • 4 garlic cloves
  • 1 T. salt
  • 2 T. black pepper
  • 1 T. garlic powder
  • Gumbo:
  • 1 jar of ready made roux (or make your own)
  • 2 large onions, chopped 2 green bell peppers, chopped
  • 2 celery stalks, chopped
  • 1 T. minced garlic
  • 1-2 lbs. Andouille or smoked sausage, cut into ½” slices
  • 2 bay leaves
  • Salt, black/red pepper/garlic powder
  • 1-2 bunches green onions, chopped
  • Steamed rice
  • Baked Yams or Potato Salad
  • File
  • Crusty bread
  • Smothered Okra, optional
  • 2-3 dozen oysters, optional
Instructions
  1. Stock: In a large stock pot, combine all the ingredients for the stock. Bring to boil, then reduce heat and simmer 3-4 hours or until ducks are tender.
  2. Remove ducks and let cool. Debone and discard skin and bones. Cut into bite-size pieces.
  3. Strain the stock and discard the solids. You can chill and let the fat congeal and then remove fat and discard.
  4. Gumbo: In a stock pot, make your roux or use the ready-made roux. I like to take the stock and place in pot and over medium heat, heat the stock and add the ready-made roux and dissolve. I add the roux slowly until I get the color I like. I like mine to be dark.
  5. Add the onions, bell peppers, celery and garlic. Stir to mix well.
  6. Add the duck, sausage and seasonings. Bring to boil and then reduce heat and simmer for 1 hour.
  7. At this point, I like to add smothered okra. This thickens the gumbo and adds great flavor. You can also add oysters at this point and just cook for about 10 minutes.
  8. Garnish with chopped green onions or parsley or both.
Notes
*****Typically, we like to serve this over hot steamed rice, with a side of potato salad or baked yams and hot crusty bread. Most wonderful! Don’t forget to sprinkle a little file gumbo!
 

Pat and Byron and their labs

Patrick Morrow and Byron Briggs with their wonder dogs!

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