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Recipe Duck-and-Sausage Gumbo (Soup)

Home Cooking Recipes
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Required Ingredients:

  • 1 (5 pound) duck, dressed and skinned
  • 2 stalks celery with leaves, cut into pieces
  • 1 large carrot, cut into pieces
  • 1 large onion, quartered
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground red pepper
  • 1 teaspoon paprika
  • 3/4 teaspoon dry mustard
  • 3/4 teaspoon ground white pepper
  • 3/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 2 cups chopped green bell pepper
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 2 tablespoons minced garlic
  • 4 cups chopped smoked sausage (about 1 1/4 pounds)
  • 1 (16 ounce) package frozen sliced okra
  • 1 bay leaf
  • Hot cooked rice

Preparing/Cooking:

  • BRING duck in water to cover to a boil in a Dutch oven.
  • Skim off foam.
  • Add celery pieces, carrot, and quartered onion.
  • Cover, reduce heat, and simmer 1 hour.
  • Remove duck from broth, reserving 8 cups broth.
  • Discard vegetables.
  • Set meat and broth aside to cool.
  • Remove meat from bones, and chop into bite-size pieces.
  • COMBINE flour and next 6 ingredients.
  • Heat oil in a Dutch oven or large cast-iron skillet.
  • Add flour mixture, and cook over medium heat, stirring constantly, until roux is chocolate colored (about 30 to 45 minutes).
  • Reduce heat to medium-low; add bell pepper, chopped onion, chopped celery, and garlic.
  • Cook, stirring constantly, until vegetables are tender.
  • Gradually stir in reserved broth.
  • Add chopped duck meat, sausage, okra, and bay leaf.
  • BRING to a boil; reduce heat, and simmer 50 minutes.
  • Discard bay leaf.
  • Serve with hot cooked rice and French bread.
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