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Ingredients Jump to Instructions ↓

  1. 3 large ducks or 2 geese - slow cooked,

  2. Deboned, and minced

  3. Broth from cooking fowl - strained

  4. 2 tablespoons 30ml Garlic powder

  5. 5 tablespoons 75ml Old Bay Seasoning

  6. 1 tablespoon 15ml Oregano

  7. 1 tablespoon 15ml Salt

  8. 1 tablespoon 15ml MSG

  9. 3 tablespoons 45ml File' powder

  10. 5 Bay leaves

  11. 4 Yellow onions - chopped (large)

  12. 1 Green onions - chopped

  13. 3 Red bell peppers - chopped

  14. 1 cup 237ml Bacon drippings

  15. 1 1/2 cups 93g / 3 1/3oz All-purpose flour

  16. 20 oz 568g Cut okra

  17. 2 lbs 908g / 32oz Cooked shrimp - shelled

  18. 1 1/2 lbs 681g / 24oz Andouille or kielbasa - sliced

Instructions Jump to Ingredients ↑

  1. Add 8 cups broth to two-gallon pot. Save stock remainder for adding later in case you like your gumbo thinner.

  2. Mix seasonings. Add vegetables (except okra) and seasonings to broth. Stir well. Bring to boil, reduce heat, and simmer covered until onions are translucent. Remove from heat.

  3. In heavy skillet, heat drippings and slowly whisk in flour. Stir constantly over low-medium heat until roux is a dark-chocolate brown. Take care not to burn roux. Use spatula to constantly scrape skillet. If roux begins to smoke, continue stirring but remove from heat until smoking stops, then return to heat. Be patient. This process can take 30 to 45 minutes. Remember that a burned roux will ruin your gumbo.

  4. Remove roux from heat. Let cool for 10 minutes. Add 2 to 3 handfuls of fowl to cool a bit more. Add roux to pot. Mix well. Stir in remaining fowl, okra, and andouille. Simmer 30 minutes or until okra is tender. Add shrimp. Simmer 5 to 10 minutes.

  5. Serve with rice. Freezes well.

  6. This recipe yields 2 gallons.

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