Duck: Duck Gumbo
Source of Recipe
paulcousa.com
List of Ingredients
4 Duck Breast Fillets�
4 Boneless Skinless Chicken Fillets�
2 Polish Kielbasa�
15-20 (31-40 count) peeled,deveined Shrimp�
2 cups chopped celery
2 cups chopped bell pepper�
2 cans Whole tomatoes�
1 whole chopped Onion
5 cups cubed okra�
1/3 cup Extra Virgin Olive Oil�
3 tablespoons Worcestershire Sauce�
6 cloves chopped garlic
tablespoons Paprika
tablespoons Chili Powder�
2 teaspoons Thyme�
Pepper�
Red Pepper�
Tabasco sauce�
Salt (optional)�
Rice�Recipe
Thaw duck fillets, chicken breast, and shrimp.� Soak duck fillets in salt water and ice for 20 minutes Repeat this step at least twice.�
Cut kielbasa into 3/4" thick slices Place meat, vegetables, tomatoes, olive oil, Worcestershire sauce,� thyme, garlic, chili powder, and 2 dashes of Tabasco sauce into stock pot
Bring to a boil for 5 minutes while occasionally stirring, then reduce heat� Allow to simmer for one hour.� At this point sample a little broth, adjust to your level of spiciness
Also begin to shred both the chicken and duck using a large spoon Remember to allow gumbo to simmer in between additions of spices.� Allow gumbo to cook for 4-6 hours on low heat.
Gumbo is one of those dishes that gets better the longer it cooks� and is really good when reheated the next day).� Cook rice with a little garlic oil and salt.� Do not add rice to the gumbo, simply serve over rice. Serve 8-10.
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