"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Jay's Good Luck Gumbo Recipe

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This recipe for Jay's Good Luck Gumbo, by , is from Grandma Bess' Best & Other Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jay Cattermole


seasoning mix:
3 tbsp salt
4 tsp paprika
3 tsp each white pepper & garlic powder
2 tsp each onion powder & red pepper flakes
1 tsp dry mustard
1 tsp black pepper
1 tsp ground cumin

6c. chopped onions
4c. chopped bell pepper
3c. diced celery
4 lb. duck/pheasant (I use combo)
2 lb. chicken
2 lb. andouille sausage
6 qt. chicken stock
2 c. flour
1 veg oil
3 tomatoes diced
2 cans 14.5 oz. tomato sauce
6 bay leaves

Mix the seasonings together and set aside
Brown the meat (usually leave duck on bone and debone(optional as bones do add flavor) after Its cooked awhile) in heavy dutch oven (or Jays fav a lodge cast iron skillet) set meat aside. Heat stock while making roux . Add oil to skillet and stir in flour over med heat keep stirring until dark chocolate (can take 20 min or so, drinking a beer during roux making is mandatory). When desired color add onions, bell pepper celery and seasoning cook about 5 min. Add roux to hot stock by cupful add tomatoes and bay leaves bring to boil then lower to simmer for 20 min. then add meat. Simmer on low and adjust seasoning usually add Worcestershire and a little cayenne. Skim excess fat on surface. Improves with age.

Number Of Servings:
Number Of Servings:
Lots!! may want to adjust.
Personal Notes:
Personal Notes:
A New Years tradition!




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