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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 wild ducks

  3. 2 celery stalk

  4. 1 small onion -- sliced

  5. 2 small carrots -- diced

  6. 1 tablespoon salt

  7. 1 gallon water

  8. 1 1/4 cups vegetable oil

  9. 1 cup flour

  10. 2 cups onion -- chopped

  11. 2 cups celery -- chopped

  12. 1/2 tablespoon black pepper

  13. 1/4 teaspoon red pepper

  14. 1 pound smoked sausage

  15. 24 shucked oysters

  16. 1/2 cup scallions -- sliced

  17. 1 cup bell peppers -- chopped

Instructions Jump to Ingredients ↑

  1. STEP ONE: To Make the Stock--

  2. In large pot combine ducks, 2 stalks celery, one small onion (sliced), diced carrots, salt, and gallon water. Bring to a boil and simmer for 3 hours, from time to time skimming off the foam.

  3. STEP TWO: To Make the Gumbo--

  4. Make the roux of flour and vegetable oil until dark and brown. Add the bell peppers, red and black pepper, celery, and onions. Remove the ducks from the stock and reduce the broth to 2-1/2 quarts. Strain and pour over the roux. Simmer the gumbo for 20 minutes.

  5. Remove all the meat from the bones, dice in 1/2-inch squares, and add to the gumbo. Broil the sausage, slice, and also add to the soup. Add the oysters and scallions at last and bring to a boil.

  6. Serve over rice with Tabasco sauce as needed.

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