Recipe: Turkey/Duck Gumbo El Dorado

I think this should wrap up the recipe posting for a while.  My mistake. Miss M. has emailed me to tell me the location of the vegan muffin recipe. So look forward to that during my next break from tidying up the house in preparation for company. 

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.