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Duck and sausage gumbo

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Ingredients/Components

salt
flour - 1 c
vegetable oil - 1 c
dry mustard - 2 tsp
paprika - 2 Tbsp
garlic powder - 3 tsp
Worcestershire sauce - 2 Tbsp
chopped onion - 1 c
chopped celery - 1 c
basil leaves - 2 tsp
chopped parsley - 1/2 c
white pepper - 4 tsp
black pepper - 2 tsp
chopped green onion - 1/2 c
cloves garlic, chopped - 2 item
cooked rice - 3 c
cayenne pepper - 2 tsp
onion powder - 4 tsp
chopped bell pepper - 1 c
dried thyme leaves - 3 tsp
sausage - 2 lb
Tabasco sauce to taste - 1 item
ducks, cleaned - 4 item

How to make duck and sausage gumbo:

Seasoning Mix:4 Tbsp. salt2 Tbsp. paprika4 tsp. white pepper4 tsp. onion powder3 tsp. dried thyme leaves3 tsp. garlic powder2 tsp. dry mustard2 tsp. cayenne pepper2 tsp. basil leaves2 tsp. black pepper Combine the seasoning mix in a small bowl and set aside. In a large stock pot place the ducks, an onion cut in half and studded with 3 to 4 cloves per half, bell pepper cut in half, three stalks of celery, 4 bay leaves, 4 cloves or garlic (smashed) and 2 to 3 carrots. Cook for 2 hours. Remove the ducks, reserving the stock. Stock should be kept warm. When ducks are cool, remove the meat and set aside.

Heat up a Dutch oven, put in the oil and allow it to get smoky hot. Then put in the flour. With a whisk continue stirring until chocolate brown in color, about 15 to 20 minutes. Remove from the heat and stir in the chopped onions, bell peppers, celery, garlic and green onions. Cook for about 5 minutes. Then stir in the seasoning mix. Cook an additional 5 minutes. Then add to the warmed up stock one spoon at a time and stir until mixed. Continue until all the roux is added to the stock. Add the Worcestershire sauce and the duck meat and cook for two hours on low heat, barely a simmer. Add the sausage and cook for an additional hour. Just before serving, add the parsley. Serve over rice.

Recipe categories: Main dish, Poultry, Duck.

Rating:

3.4

Average rating: 3.4, total votes: 5

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