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Ingredients Jump to Instructions ↓

  1. 4 (10 1/2 ounce) cans beef broth

  2. 4 cups water

  3. 1 cup canola oil

  4. 3/4 cup flour

  5. 2 ducks , cut into serving pieces, patted dry (discard fat)

  6. 4 celery ribs , finely chopped

  7. 2 medium onions , finely chopped

  8. 1 green bell pepper , finely chopped

  9. 1 1/4 lbs andouille sausages , sliced

  10. 1/4 inch thick (or other spicy smoked sausage)

  11. 4 garlic cloves , minced

  12. 3 bay leaves

  13. 1/4 cup Worcestershire sauce

  14. 2 teaspoons salt (or to taste)

  15. 1 teaspoon dried basil , crumbled

  16. 1/2 teaspoon poultry seasoning

  17. 1/4 teaspoon ground red pepper (or to taste)

  18. 1/4 teaspoon allspice

  19. 1/4 teaspoon ground cloves

  20. fresh ground pepper

  21. 4 dashes hot pepper sauce

  22. 5 green onions , finely chopped

  23. freshly cooked white rice

Instructions Jump to Ingredients ↑

  1. Combine broth and water in stockpot and bring to a boil.

  2. Reduce heat and let it simmer while preparing duck.

  3. Heat oil in heavy large pot.

  4. Add duck a few pieces at a time and brown well.

  5. Drain on paper towels while browning remaining pieces.

  6. Add duck to stockpot.

  7. Pour about 3/4 cup of the hot oil into heavy medium skillet.

  8. Make roux by blending in the flour, stirring until a smooth paste is formed.

  9. Cook ,stirring constantly,until roux is dark coffee-colored brown (this can take up to 30 minutes).

  10. Carefully stir in some of the hot stock to thin slightly.

  11. Add celery, onion,and bell pepper and stir constantly until very tender, about 5 minutes;add to stockpot.

  12. Add sausage to same skillet and brown well; drain off as much excess fat as possible and add sausage to stockpot.

  13. Keep gumbo at simmering point and add remaining ingredients except hot pepper sauce,green onion and rice and blend well.

  14. Cover partially and continue simmering until duck is very tender, about 2 1/2 hours.

  15. Remove from heat and add pepper sauce;blend well.

  16. Taste for seasoning, adding salt if needed.

  17. Let stand for 5 minutes.

  18. Skim off fat, then stir in green onion.

  19. Ladle gumbo over hot rice and pass additional hot pepper sauce, if desired.

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