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Blake's Duck, Green Onion, and Chicken Sausage Gumbo

Source of Recipe

From "My New Orleans" by John Besh


Recipe Introduction

"The LeMaires come from the Acadian prairie, so Blake favors lighter, brothier gumbo over our thicker and richer New Orleans-style gumbo. This recipe is designed for a mallard or a black duck, but any duck, or a goose for that matter, will work well, too."

List of Ingredients

â—¦ 1 cup canola oil
â—¦ 1 cup flour
â—¦ 3 large onions, diced
â—¦ 1 large duck, cut into 12 pieces
â—¦ 2 tablespoons Creole seasoning
â—¦ 2 pounds spicy chicken sausage links, sliced into ½-inch-thick rounds
â—¦ 2 green bell peppers, seeded and diced
â—¦ 2 cloves garlic, minced
â—¦ 6 to 8 green onions, chopped
â—¦ 4 quarts chicken stock
â—¦ 2 bay leaves
â—¦ 1 pound smoked pork sausage links, chopped
â—¦ 1 tablespoon Worcestershire
â—¦ Salt
â—¦ Freshly ground black pepper
â—¦ Tabasco
â—¦ 4 to 6 cups cooked white rice


Recipe

Make a roux by heating the oil in a large cast-iron or heavy-bottomed pot over high heat. Whisk the flour into the hot oil. It will immediately begin to sizzle. Reduce the heat to moderate and continue whisking until the roux takes on a nice brown color, about 15 minutes. Add the onions, stirring them into the roux with a wooden spoon. Reduce the heat to medium-low and continue stirring until the roux is a light brown color, about 10 minutes.

Season the duck with Creole seasoning. Add the duck to the pot, increase heat to moderate, and cook, turning the pieces until browned, about 10 minutes.

Add the chicken sausage and stir for a minute, then add the bell peppers and garlic. Increase the heat to moderate and cook, stirring, for about 3 minutes. Add the green onions, chicken stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 45 minutes. Stir occasionally and skim off the fat from the surface of the gumbo every so often.

Add the smoked pork sausage to the pot, then the Worcestershire. Season with salt, pepper and Tabasco. Simmer for another 45 minutes, continuing to skim the fat off the gumbo. Serve in bowls over rice.

Serves 10 to 12