| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Shelf life, Shelf1 | 1 | servings |
INGREDIENTS
| 1/2 | lb | Boiled; pulled duck meat |
| 1/2 | c | Flour |
| 1/2 | c | Margarine |
| 1 | ga | Chicken or duck stock |
| 3 | Stalks celery; diced medium | |
| 1 | Jumbo yellow onion; diced medium | |
| 2 | Carrots; peeled and diced | |
| ; medium | ||
| 1/2 | lb | Sliced; cooked Italian |
| ; sausage | ||
| Tabasco sauce to taste | ||
| Creole seasoning to taste |
INSTRUCTIONS
1) In a large, heavy soup pot, melt the margarine over medium-high heat. When melted stir in the flour. Continue to stir constantly as the roux will burn if it sits in one place at all. When the roux reaches the color of peanut butter (a rich golden brown) add the celery, onions and carrots. Cook the vegetables until tender. 2) Add the stock and bring to a boil. Continue boiling until the gumbo is thick and bubbly. Stir in the duck and sausage and heat through. Lower the heat and adjust the seasonings with salt, pepper, Tabasco and Creole spices. Serve over rice and garnish with sliced green onions. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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