| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Cajun |
Cajun |
8 |
Servings |
INGREDIENTS
| 2 |
|
Wild ducks |
| 2 |
|
Celery stalk |
| 1 |
|
Small onion; sliced |
| 2 |
sm |
Carrots; diced |
| 1 |
tb |
Salt |
| 1 |
ga |
Water |
| 1 1/4 |
c |
Vegetable oil |
| 1 |
c |
Flour |
| 2 |
c |
Onion; chopped |
| 2 |
c |
Celery; chopped |
| 1/2 |
tb |
Black pepper |
| 1/4 |
ts |
Red pepper |
| 1 |
lb |
Smoked sausage |
| 24 |
|
Oysters |
| 1/2 |
c |
Scallions; sliced |
| 1 |
c |
Bell peppers; chopped |
INSTRUCTIONS
Recipe by: Joe Mannke of Rotisserie for Beef and Bird,
Houston, TX
Preparation Time: 3:30
STEP ONE: To Make the Stock-- 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.
STEP TWO: To Make the Gumbo-- 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.
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.
Serve over rice with Tabasco sauce as needed.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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