DUCK AND SAUSAGE GUMBO
1 photo of Duck And Sausage Gumbo Recipe
By
Rev BJ Friley
@RevBJFriley
1
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
Ingredients
- 2
- (5 1/2 pound ducks) excess fat discarded, and cut into serving pieces
- 2 lb
- kielbasa, cut into 1/4-inch rounds
- 12 c
- chicken broth
- 6 c
- water
- 1/3 c
- all purpose flour
- 2
- onions, chopped
- 2
- celery ribs, chopped
- 1
- red bell pepper, chopped
- 1
- green bell pepper, chopped
- 1 tsp
- cayenne
- 2 c
- scallions, thinly sliced
- 3 c
- cooked white or brown rice or a mixture of each
How to Make DUCK AND SAUSAGE GUMBO
- 1Prick duck skin all over with the tip of a knife. In a heavy skillet brown kielbasa and duck in batches over moderately high heat, transferring as browned to paper towels to drain. Combine kielbasa and duck with broth and water in a 6 gallon kettle and bring to a simmer.
- 2Pour off all but 1/4 cup fat from skillet. Add flour and cook roux over low heat, stirring constantly, until a shade darker than peanut butter, about 30 minutes. Add onions, celery, and bell peppers, and cook, stirring occasionally, until vegetables are crisp-tender. Add vegetable mixture to kettle and stir until roux is dissolves.
- 3Simmer gumbo, uncovered, for 2 hours and let cool completely. Bone duck, discarding skin and bones. Chill gumbo overnight. Gumbo may be made 2 days in advance and kept covered and chilled. Discard fat on surface and reheat gumbo with cayenne, scallions, and salt over moderate heat. Serve over rice.
