Smoked Duck & Andouille Gumbo
Issue date:
November, 2009
Café Vermilionville
Servings:
Serves a crowd - 2 smoked
- 1 pound andouille
- 2 cups roux
- 2 cups chopped onion
- 2 cups chopped celery
- 2 cups chopped bell peppers
- ¼ cup minced garlic
- 1 quart Chicken Stock
- 2 quarts Duck Stock
- Seasoning salt, to taste
- Hot sauce, to taste
- 1 cup green onions
- ½ cup parsley
Recipe photo:
Instructions:
Debone smoked ducks, discard the skin, and place duck carcass in 2 gallons of water along with onion and celery trimmings. Cook for 1 hour to make duck stock. Strain and set aside stock. Heat roux in black iron pot and add onions, celery, peppers, and garlic until wilted, being careful not to burn the roux. Slowly add chicken and duck stock until you get the right consistency. Bring to a boil and simmer for at least two hours, stirring often. Chop the duck and andouille and add to stock with seasoning salt and hot sauce. Simmer for a half hour until duck pieces are tender. Add green onions. Serve over steamed rice with parsley garnish.
Printer-friendly version
