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Buckwheat - Posted March 06, 2004 09:39 AM
Duck & Sausage Gumbo
Ingredients:
1/3 cup flour
1/3 cup vegetable oil or peanut oil
3 cups water
1 pound sausage links (andouille is best)
2 cups cooked duck, chopped (nice size pieces)
2 cups okra or frozen 10 oz., sliced
1 cup onion, chopped
1 cup green bell pepper, chopped
1/2 cup celery, chopped
4 cloves garlic, minced
1 t. creole seasoning
1/2 t. fresh ground black pepper
1 t. thyme leaves
1/4 t. cayanne pepper
In a heavy 2 quart saucepan (Med-high heat) stir together the flour and oil and make a nice roux, about 6 minutes, stirring constantly. Reduce the heat to medium, and continue to stir to make a dark, reddish brown roux, about ten minutes. Remove from the heat. Meanwhile, heat the chicken stock to the boil. Stir in the roux. Add the sausage, duck okra, onion, green pepper, celery, garlic, creole seasoning, pepper & thyme. Cook over low heat for about an hour. serve over hot rice.
Duck & Sausage Gumbo
Ingredients:
1/3 cup flour
1/3 cup vegetable oil or peanut oil
3 cups water
1 pound sausage links (andouille is best)
2 cups cooked duck, chopped (nice size pieces)
2 cups okra or frozen 10 oz., sliced
1 cup onion, chopped
1 cup green bell pepper, chopped
1/2 cup celery, chopped
4 cloves garlic, minced
1 t. creole seasoning
1/2 t. fresh ground black pepper
1 t. thyme leaves
1/4 t. cayanne pepper
In a heavy 2 quart saucepan (Med-high heat) stir together the flour and oil and make a nice roux, about 6 minutes, stirring constantly. Reduce the heat to medium, and continue to stir to make a dark, reddish brown roux, about ten minutes. Remove from the heat. Meanwhile, heat the chicken stock to the boil. Stir in the roux. Add the sausage, duck okra, onion, green pepper, celery, garlic, creole seasoning, pepper & thyme. Cook over low heat for about an hour. serve over hot rice.