Duck and Andouille Gumbo

Name: Duck and Andouille Gumbo
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 8
Cuisine: Creole, Cajun
Ingredients: 0 teaspoons allspice; 567 grams andouille sausages, sliced 1/4 inch thick (or other spicy smoked sausage); 3 bay leaves; 1 kilograms beef broth; 237 milliliters canola oil; 4 ribs celery ribs, finely chopped; 1 teaspoon dried basil, crumbled; 177 milliliters flour; 4 garlic cloves, minced; 1 green bell pepper, finely chopped; 5 green onions, finely chopped; 0 teaspoons ground cloves; 0 teaspoons ground red pepper (or to taste); 8 servings fresh ground pepper; 2 mediums onions, finely chopped; 4 dashes hot pepper sauce; 1 teaspoons poultry seasoning; 8 servings freshly cooked white rice; 2 teaspoons salt (or to taste); 946 milliliters water; 59 milliliters Worcestershire sauce; 2 ducks, cut into serving pieces, patted dry (discard fat)

Duck and Andouille Gumbo is a dairy free main course. This recipe makes 8 servings with 1123 calories, 40g of protein, and 99g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 3 hours and 40 minutes. Head to the store and pick up allspice, basil, garlic cloves, and a few other things to make it today. To use up the allspice you could follow this main course with the Allspice Angel Food Cakes With Pineapple Curd And Oven-dried Pi as a dessert. This recipe is typical of Creole cuisine.

Instructions

Combine broth and water in stockpot and bring to a boil.Reduce heat and let it simmer while preparing duck.

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Broth

Water

Whole Duck

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Pot

Heat oil in heavy large pot.

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Cooking Oil

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Pot

Add duck a few pieces at a time and brown well.

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Whole Duck

Drain on paper towels while browning remaining pieces.

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Paper Towels

Add duck to stockpot.

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Whole Duck

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Pot

Pour about 3/4 cup of the hot oil into heavy medium skillet.Make roux by blending in the flour, stirring until a smooth paste is formed.Cook ,stirring constantly,until roux is dark coffee-colored brown (this can take up to 30 minutes).Carefully stir in some of the hot stock to thin slightly.

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Coffee

All Purpose Flour

Stock

Cooking Oil

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Frying Pan

Add celery, onion,and bell pepper and stir constantly until very tender, about 5 minutes;add to stockpot.

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Bell Pepper

Celery

Onion

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Pot

Add sausage to same skillet and brown well; drain off as much excess fat as possible and add sausage to stockpot.Keep gumbo at simmering point and add remaining ingredients except hot pepper sauce,green onion and rice and blend well.Cover partially and continue simmering until duck is very tender, about 2 1/2 hours.

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Hot Sauce

Green Onions

Sausage

Gumbo

Whole Duck

Rice

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Pot

Frying Pan

Remove from heat and add pepper sauce;blend well.Taste for seasoning, adding salt if needed.

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Hot Sauce

Seasoning

Salt

Let stand for 5 minutes.Skim off fat, then stir in green onion.Ladle gumbo over hot rice and pass additional hot pepper sauce, if desired.

Ingredients you will need

Hot Sauce

Green Onions

Gumbo

Rice

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Ladle

Equipment

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Albarino, rosé Wine, and Sauvignon Blanc are great choices for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. One wine you could try is Forjas del Salnes Leiranan Albarino. It has 4.9 out of 5 stars and a bottle costs about 34 dollars.