duck and sausage gumbo

★★★★★ 1 Review
RevBJFriley avatar
By Rev BJ Friley
from Vicksburg, MS

This is 1 of the many recipes that I have developed over my lifetime of outdoor life.

★★★★★ 1 Review
method Stove Top

Ingredients For duck and sausage gumbo

  • 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
  • 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
  • 2 c
    scallions, thinly sliced
  • 3 c
    cooked white or brown rice or a mixture of each

How To Make duck and sausage gumbo

  • 1
    Prick 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.
  • 2
    Pour 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.
  • 3
    Simmer 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.

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