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Duck, Andouille and Oyster Gumbo

Source of Recipe

From "Besh Big Easy" by John Besh


Recipe Introduction

"I would cook this gumbo quite often with Mr. Paul McIlhenny, who ran his family's Tabasco company. This is a great example of the brothier style of gumbo preferred out west in Avery Island. I love how the dry, spicy, andouille sausage perfumes the stew. Our plump oysters add a touch of brininess at the end. It's Southern Louisiana in a bowl."

List of Ingredients

â—¦  ¾ cup canola oil
â—¦  ¾ cup flour
â—¦  3 large onions, chopped
â—¦  1 large domestic duck or 3 wild ducks, cut into quarters
â—¦  Salt and pepper
â—¦  2 pounds smoked sausage, sliced ½ inch thick
â—¦  1 green bell pepper, seeded and diced
â—¦  1 stalk celery, chopped
â—¦  4 cloves garlic, minced
â—¦  4 green onions, chopped
â—¦  4 quarts chicken stock
â—¦  2 bay leaves
â—¦  1 pound andouille sausage, roughly chopped
â—¦  1 tablespoon Worcestershire
â—¦  Tabasco
â—¦  3 cups shucked oysters and their liquor
â—¦  6 cups cooked white rice


Recipe

Make a roux by heating the oil in a large heavy-bottomed pot over high heat. Whisk the flour into the hot oil. It will immediately begin to sizzle. Reduce the heat to medium and continue whisking until the roux turns a deep brown color, about 15 minutes. Add the onions, stirring them into the roux with a wooden spoon. Lower the heat to medium-low and continue stirring until the roux turns a glossy dark brown, about 10 minutes.

Season the duck well with salt and pepper. Add the duck pieces to the pot, increase the heat to medium, and brown, turning the pieces, for about 10 minutes. Add the smoked sausage and stir for 1 minute or two; add the bell pepper, celery, and garlic. Cook, stirring, about 3 minutes more. 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 (moving the pot half off the burner helps collect the impurities).

Add the andouille sausage and Worcestershire and season with Tabasco, salt, and pepper. Simmer for another 45 minutes, continuing to skim fat from the surface. Just before serving, add the oysters and their liquor. Serve the gumbo in bowls with rice.

Serves 10