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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