The Cook's Corner

Duck and Sausage Gmbo

Staff Report
August 24, 2009 at 12:26 pm  | Mobile Reader | Pring this storyPrint 

The Cook's Corner
Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.

Ingredients:

- 6 ducks cut into pieces

- 3 cups flour

- 3 cups oil

- 3 large onions, chopped

- 1 large green pepper

- 2 cups chopped celery

- 1 tbsp. chopped garlic

- 2 bunches slice shallots

- ½ cup cut green onion tops

- 2 ½ gallons stock or water

- 1 lb. smoked sausage cut in ¼? pieces

- 1 lb. fresh pork cut into 1? pieces - 1 lb. andouille sausage cut into ¼? pieces

- 1 tbsp file'

- ¼ tsp. thyme

- Salt

- Black, white, and red pepper

Directions:

Cut ducks into pieces and simmer for 1 ½ hours in some water with 1 tsp. of crab boil added.

De-bone duck before adding salt, black pepper, white pepper, and red pepper.

Heat oil in separate pot, add flour, and stir.

Continue cooking and stirring constantly until a dark brown roux forms (be careful no to burn).

Add all seasonings to the roux and cook until wilted. Add stock to mixture of roux and seasoning.

Cook on medium heat for ½ hour.

Add duck meat and all sausages at that time: simmer for 2 ½-3 hours.

Serve with long grain ride, sweet potatoes, file' and shallot tops. This amount serves a crowd.




View other articles written Staff Report

featured merchant

BENT'S RV
BENT'S RV Bent's RV is a Full Service RV Dealership in Louisiana.

Former teacher, husband plead guilty to running a meth lab in Luling
Former teacher, husband plead guilty to running a meth lab in Luling
- 5617 views
Ryan and Kristy Allen, the husband and wife indicted earlier this year on the accusation they established a meth lab at their Luling home where they reside with their seven-year-old child, each pleaded guilty to a charge of operation of a clandestine laboratory.

Become A Herald-Guide Insider

Get breaking news, sports and lifestyles straight to your inbox