Says Mr. Big Food about this gumbo, "We made the duck gumbo with wild turkey breast (including the stock) and I used 2 lbs andouille (store-bought) instead of the shrimp."
We froze the little that remained because you can never have too much gumbo. |
DUCK GUMBO EL DORADO
Serves 12 generously
5-6 lb duck, dressed
2 sticks butter
1 C flour
2 C white onion, chopped
2 C celery, chopped
1 lb okra, fresh or frozen, sliced
3 cloves garlic, chopped fine
1 6 oz can tomato paste
15 oz stewed tomatoes (can use canned, flavored variety)
2 tsp Accent
1 C bell pepper, chopped fine
1 bunch green onions and tops, sliced
1 bunch parsley, chopped fine
1 tsp dried oregano leaves, crushed
1 tsp dried thyme leaves, crushed
2 Tbsp salt (or less, to taste)
1 Tbsp black pepper (or to taste)
½ Tbsp Cayenne pepper (or to taste)
2 lbs cooked shrimp (cleaned, thawed if frozen)
Box of wild rice, cooked according to package directions (or
half wild rice, half rice)
File powder
Directions below
Boil duck 4-5 hours, covered, in slightly salted water to
cover. Drain, reserving stock. Melt butter over medium heat in heavy saucepan
and stir in flour until smooth. Cook to make a dark brown roux. As roux nears
end of cooking time, turn off heat and add onions, celery, and okra. Stir until
veggies are slightly browned and roux stops cooking. Stir roux into 2 quarts
duck stock. Stir in garlic, tomato paste, tomatoes, Accent, green peppers,
green onions and tops, parsley, oregano, thyme, salt, and black and Cayenne
pepper. Bring to rapid boil, turn down to solid simmer, and simmer uncovered 30
minutes (or more). Cut bite-size pieces of meat from duck carcass, discarding
bones and fat, and add meat to gumbo. Add more duck stock to make a rich gumbo.
Add cooked shrimp and simmer until shrimp is heated through. Serve gumbo over
piles of wild rice. Sprinkle with file powder.
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