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

Craig's Barber Shop
Craig's Barber Shop Craig's Barber Shop has been locally owned and operated for over 25 years. We do men, women, and children's haircuts. Come in and enjoy that unique barber shop experience! Walk in and relax a while with Craig, Cheryl, and Angel!

Community makes strong response on Hazardous Materials Collection Day
Community makes strong response on Hazardous Materials Collection Day
- 715 views
The results are in from this year’s Household Hazardous Materials Collection Day, and they spell success for the annual event’s 18th year.

Become A Herald-Guide Insider

Get breaking news, sports and lifestyles straight to your inbox