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Duck & Andouille Sausage Gumbo




Source of Recipe


Suzie


List of Ingredients




Duck & Andouille Sausage Gumbo

4 to 5 pound duck
2 onions, medium diced
2 stalks celery, sliced medium
2 bell peppers, medium diced
2 tablespoons garlic, minced
1-1/2 cups dark roux
1-1/2 teaspoons Creole/Cajun seasoning
1-1/2 teaspoons Worcestershire sauce
1 teaspoon salt
2 teaspoons Tabasco
3/4 pound andouille, sliced
2 tablespoons Kitchen Bouquet (for color)
1 teaspoon white pepper
1/4 cup green onions, chopped
1/4 cup parsley, chopped



Recipe



Smoke the duck, and debone. Make a duck stock with the bones -- cover
the bones with 4-1/2 quarts water and the end pieces from the onions,
celery and bell pepper. Simmer for 2 hours. Strain and reserve the
stock. It is preferable to do this a day ahead of time, so that the
stock may be refrigerated and defatted.
Place 1 gallon of stock in a gumbo pot and bring to a boil. Add the
roux, Creole seasoning, Tabasco, Worcestershire, white pepper,
andouille and half of the onion, celery and bell pepper (the "holy
trinity"). Simmer for 1 hour. Add the remaining onion, celery and
bell pepper, and 2 cups water. Simmer for 1 hour. (Adding half of the
trinity later in cooking helps keep them intact, after the first half
gives up all their flavor and texture and disintegrates into the
gumbo.) Dice the duck meat into large chunks, discarding the skin.
Add the duck meat, green onions and parsley. Simmer for 15 minutes.
Serve in gumbo bowls over steamed rice.