Duck and Sausage Gumbo
Delicious duck gumbo!! Even for the people that think they don't like duck.
Servings: 8 people
Ingredients
- 12 cooked teal ducks meat from the duck broth
- 3 C Duck Broth
- 2 cloves garlic minced
- 1.75 tsp salt
- 1.75 tsp poultry seasoning
- 1/2 tsp black pepper
- 3/4 tsp garlic powder
- 1/2 tsp cayenne pepper
- 3/4 tsp "Better than Bouillon" roasted beef base
- 3 bay leaves
- 1.5 C celery finely chopped
- 1.5 C onions finely chopped
- 1.5 C bell peppers finely chopped
- 1/2 C vegetable oil
- 10 T flour
- 1.25 C okra chopped
- 3.5 T fresh parsley chopped
- 1 lb sausage (I used venison sausage) chopped into bite sized pieces
Served with:
- green onion
- rice
- parsley
Instructions
- In a small bowl combine all seasonings (salt, poultry seasoning, pepper, cayenne, and garlic powder) and beef base.
- In a separate bowl, mix together celery, onions, and bell pepper (Holy Trinity).
- In a Dutch oven over medium-high heat, heat oil until it shimmers.
- Carefully add flour and stir constantly (if you are new to making roux start at a lower temp). Cook roux until dark brown (~20 minutes). Stir constantly or your roux will burn. It should look like melted chocolate when done.
- Remove pot from heat and add seasonings, onions, celery, bell peppers. Stir until thick and well combined (~2 minutes).
- Return pot to heat and add broth, okra, minced garlic, and bay leaves.
- Combine and bring to boil, cover and let simmer for 10 minutes.
- Add meat and let simmer for 15 minutes.
- Serve over rice. Top with green onions and parsley. Enjoy.