Mallard & Sausage Gumbo Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 6 whole mallards
1 onion, diced
2 cups vegetable oil
2 1/2 cups flour
1 stick of butter
1 1/2 cups celery, chopped
1 1/2 cups bell peppers, chopped
2 cups onion, chopped
1 28-oz can diced tomatoes
1 lb. Cajan sausage links, sliced
1 Tbsp. garlic, minced
1 Tbsp., Tony Chachere's or other creole seasoning
Salt and peper to taste
|
|
Directions: |
Directions:(1) To reduce prep time you can cook the ducks the day prior retaining the stock and meat. Place the ducks into a large pot and cover with water. Add the diced onion and 1 1/2 tsp. of each salt and pepper. Raise the heat from medium to high and bring to a boil until the ducks are tender. Remove the ducks and debone. Strain the stock, discarding the onion. you should have about 3 gallons of stock. You'll need two gallons for the gumbo; set aside the remainder to use as needed.
(2) Pour the stock into the gumbo pot and set the heat to low. Make the roux in a separate sauce pan: Heat 2 cups vegetable oil over medium-high heat until it reaches 365 degrees, then gradually disk in the flour. Watch the temperature. If it gets too hot, black specks will appear, and you'll have to start over. Stir until the roux is dark brown, about 45 minutes to an hour. Gradually mix the roux into the stock. Raise the heat to medium.
(3) Melt the butter in a skillet, and sauté the celery, peppers and onions. When they are softened, add to the pot along with the tomatoes. Brown the sausage in the same skillet. Put it and the duck, garlic and seasoning in the pot and add salt and pepper to taste. Bring to a boil, then reduce the heat and simmer for at least 2 hours.
(4) Check regularly to skim any fat off the surface. Taste the gumbo every thirty minutes and season to your liking. serve alone or over rice. |
|
Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:4 hrs |
|
This recipe for Mallard & Sausage Gumbo is from