You are here

Smoked Duck Oyster And Andouille Gumbo

Party.Freak's picture
  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)

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


Rate It

Your rating: None
Average: 4 (14 votes)


Smoked Duck Oyster And Andouille Gumbo Recipe