Duck and okra gumbo

Name: Duck and okra gumbo
Prep time: 2 h 55 min
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 16
Cuisine: Cajun, Creole
Ingredients: 907 grams andouille sausage, in 1/4 -inch slices; 1 bay leaf; 4 mediums 4. In a medium skillet, melt the butter and slowly whisk in the flour. Cook, stirring, over medium heat until the mixture is a dark caramel color, about 10 to 15 minutes, for a dark roux; 237 milliliters (2 sticks) butter; 16 servings Cajun Seasoning; 1 carrot; 118 milliliters diced celery; 1 Tbsp crushed red pepper; 1 Tbsp dried basil; 1 Tbsp dried sage; 1 Tbsp dried thyme; 4 liters 2. Place the duck bones in a large stockpot and add 1 gallon water. Add the carrot, onion and bay leaf. Simmer for 30 minutes. Remove from heat and strain, discarding the solids; 907 grams duck legs; 237 milliliters flour; 59 milliliters chopped garlic; 293 Each serving: calories; 17 grams protein; 16 grams carbohydrates; 3 grams fiber; 19 grams fat; 9 grams saturated fat; 92 mg. cholesterol; 1,004 mg. sodium; 1 Tbsp gumbo file; 16 servings Red Rooster hot sauce; 3 Return the stock to the cleaned stockpot. Continue to simmer on low heat; 710 milliliters sliced okra ( 1/2 -inch slices; about 1 pound); 1 larges onion; 473 milliliters diced onion; 1 Tbsp dried oregano; 237 milliliters diced red bell pepper; 1 Tbsp salt; 7 Taste and adjust the seasonings, salt and pepper. Skim the fat from the surface of the soup. Serve over rice with Red Rooster hot sauce; 118 milliliters tomato paste; 118 milliliters diced tomatoes; 1 Tbsp white pepper; 237 milliliters diced yellow bell pepper