| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Cajun, Main dish, Poultry |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Olive oil (for roux) |
| 3 |
c |
Onions, chopped |
| 3 |
c |
Geen onions, chopped |
|
|
Water |
| 3 |
c |
Chablis wine |
| 11 |
c |
Tomato sauce |
| 6 |
ts |
Louisiana hot sauce |
| 1 |
lb |
Andouille, sliced 1/4" thick |
| 3 |
c |
Plain flour (for roux) |
| 1 |
c |
Bell pepper, chopped |
| 2 |
c |
Parsley, chopped |
| 2 |
tb |
Garlic, finely chopped |
| 1/2 |
ts |
Dried mint, crushed |
| 3 |
tb |
Lea & Perrins |
| 5 |
ts |
Salt |
| 2 1/2 |
lb |
Wild duck breasts |
INSTRUCTIONS
Brown off duck breasts in some olive oil.
Make a roux with oil and flour (see Justin's recipe posted earlier).
Add onions, bell pepper, green onions, and parsley to roux. Stir
and cook. Add one cup water and garlic. Cook. Add wine and some
more water. Add other seasonings and tomato sauce. Mix well.
Add andouille (or smoked sausage) and duck breasts. Stir.
Simmer on low heat for 3 to 4 hours. Stir occasionally. Add more
salt and cayenne to your taste.
Makes about 3 gallons, so this is for alot of people. Serve over
spaghetti or rice.
From Justin Wilson's "Outdoor Cooking With Inside Help"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip
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