Duck And Andouille Sausage Gumbo
- 4 to 5 pound duck
- 2 onions, medium diced
- 2 stalks celery, sliced medium
- 2 bell peppers, medium diced
- 2 tablespoons garlic, minced
- 1-1/2 cups dark roux
- 1-1/2 teaspoons Creole/Cajun seasoning
- 1-1/2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 2 teaspoons Tabasco
- 3/4 pound andouille, sliced
- 2 tablespoons Kitchen Bouquet (for color)
- 1 teaspoon white pepper
- 1/4 cup green onions, chopped
- 1/4 cup parsley, chopped
- Smoke the duck, and debone.
- Make a duck stock with the bones -- cover the bones with 4-1/2 quarts
water and the end pieces from the onions, celery and bell pepper.
- Simmer for 2 hours. Strain and reserve the stock.
- It is preferable to do this a day ahead of time, so that the stock may
be refrigerated and defatted.
- Place 1 gallon of stock in a gumbo pot and bring to a boil.
- Add the roux, Creole seasoning, Tabasco, Worcestershire, white pepper,
andouille and half of the onion, celery and bell pepper (the "holy
trinity"). Simmer for 1 hour.
- Add the remaining onion, celery and bell pepper, and 2 cups water.
Simmer for 1 hour.
- (Adding half of the trinity later in cooking helps keep them intact,
after the first half gives up all their flavor and texture and disintegrates
into the gumbo.)
- Dice the duck meat into large chunks, discarding the skin.
- Add the duck meat, green onions and parsley.
- Simmer for 15 minutes.
- Serve in gumbo bowls over steamed rice.
Recipe sent to us by Johnny and was posted at our old cooking blog.
You can place some file powder on the table so you guests can add to
their own bowls if they wish. File is normally found in most grocery
stores, in the spice section.
Cajun Recipes-Cajun and Creole Recipes