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Smoked Duck Oyster And Andouille Gumbo

Party.Freak's picture
Ingredients
  Long island ducks 2 , smoked and cut into serving pieces
  Oysters 1 Pint
  Andouille sausage 1 Pound, sliced
  Vegetable oil 1 Cup (16 tbs)
  Flour 1 1⁄4 Cup (20 tbs)
  Chopped onion 2 Cup (32 tbs)
  Chopped celery 2 Cup (32 tbs)
  Chopped bell pepper 1 Cup (16 tbs)
  Garlic 1⁄4 Cup (4 tbs), diced
  Oyster liquor 1 Pint
  Chicken stock 3 Quart
  Sliced green onions 2 Cup (32 tbs)
  Chopped parsley 1 Cup (16 tbs)
  Salt To Taste
  Cracked pepper To Taste
  Pepper sauce To Taste (Louisiana Gold)
Directions

In a 2 gallon stockpot, heat oil over medium-high heat.
Once oil is hot, add flour and using a wire whisk, stir constantly until roux is golden brown.
Do not scorch.
Should black specks appear, discard and begin again.
Add onions, celery, bell pepper and garlic.
Saute 3 to 5 minutes or until vegetables are wilted.
Add duck and andouille, blending into vegetable mixture.
Add chicken stock and oyster liquor, 1 ladle at a time.
Bring to a rolling boil; reduce to simmer and cook approximately 2 hours.
When duck is tender, add oysters and cook an additional 10 minutes.
Add green onions and parsley.
Season to taste using salt, pepper and Louisiana Gold.

Recipe Summary

Method: 
Boiled

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