| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
Soup |
8 |
Servings |
INGREDIENTS
| 2 |
|
Dressed ducks |
| 1/2 |
c |
Butter |
| 1 |
c |
Sifted flour |
| 1 |
|
Heaping soup plate chopped onion (about 3 cups) |
| 1 |
|
Heaping soup plate chopped celery (about 3 cups) |
| 3 |
|
Cloves garlic; finely chopped |
| 1 |
cn |
(6-oz) tomato paste |
| 1 |
cn |
(20-oz) tomatoes; undrained |
| 2 |
ts |
Accent |
| 1 |
|
Heaping soup plate chopped green peppers (about 3 cups) |
| 1 |
|
Bunch green onions; chopped |
| 1 |
|
Bunch parsley; finely chopped (remove 1/2 cup for garnish) |
| 1 |
ts |
Oregano |
| 1 |
ts |
Thyme |
| 1 |
tb |
Salt |
| 1 |
tb |
Pepper |
| 1/2 |
tb |
Red pepper |
| 2 |
lb |
Shrimp; cooked and peeled |
|
|
Wild and white rice; cooked |
INSTRUCTIONS
Boil dressed ducks until tender (2 hours or so) in slightly salted water to
cover. Drain, reserving stock. Melt butter in a heavy iron pot and add
flour to make roux the color of an Indian squaw. Stir constantly over
medium heat. When roux is ready, add onions and celery. Cook with reduced
heat until onions and celery brown. Add garlic, tomato paste, tomatoes,
Accent, green peppers, green onions, parsley and seasonings. Add 2 quarts
of reserved duck stock and boil rapidly for 1/2 hour. Remove meat from duck
carcasses and cut into bite-sized pieces. Add meat to pot. More stock may
be added to make a rich gumbo. Add cooked and peeled shrimp. To serve, pour
gumbo over cooked rice in soup plates. Sprinkle chopped parsley on top.
Yield: 8 to 10 servings.
MARY KUMPURIS (MRS. DEAN)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Ask \”What would Jesus do?\” Apply the answer!”