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.


- 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


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.

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