Duck and Sausage Gumbo

Modern Pioneer - - Stew -

Yield: Serves 5-7

4 duck or goose breasts (or two whole ducks, quar­tered) ¾ cup peanut or veg­etable oil 1 cup Ken­tucky Colonel or your fa­vorite brand of sea­soned flour 2 bell pep­pers, seeded and diced 2 stalks cel­ery, diced 2 medium white onions, diced 1 pound spicy smoked sausage, cut into ¾-inch-thick slices 2 cloves gar­lic, minced 2 quarts wa­ter 1 quart chicken stock 2 ta­ble­spoons Ca­jun sea­son­ing 2 bay leaves 1 tea­spoon tomato paste 2 tea­spoons filé pow­der (avail­able in the spice aisle) Salt and pep­per DI­REC­TIONS

1

Sea­son the fowl well with salt and pep­per. Heat oil over medium-high heat. Brown the meat in batches, stir­ring and flip­ping un­til all sides are deep golden brown and slightly crispy. 2 Move the browned meat to a warm plat­ter and add the sea­soned flour to the oil left in the pan. Stir to coat the flour in oil. Re­duce heat to medium and keep stir­ring. The flour will quickly go from white to toasted-al­mond color. Keep stir­ring. As the roux dark­ens, the tex­ture will change, go­ing from grainy to smooth. When the roux is slightly darker than smooth peanut but­ter (15-20 min­utes), add the bell pep­pers, cel­ery and onions. Stir to coat ev­ery­thing well with the browned roux. Con­tinue cook­ing, stir­ring con­stantly, un­til the veg­eta­bles be­gin to soften. Re­turn the fowl to the pot. Add the sausage and gar­lic. Stir well. 3 Pour in wa­ter and chicken stock. Add the Ca­jun sea­son­ing, bay leaves, tomato paste and filé pow­der. Turn up heat and bring gumbo to a sim­mer. Re­duce heat, cover the pot and sim­mer for at least two hours. 4 To serve, spoon some cooked white rice into a bowl and la­dle over the gumbo. En­joy the gumbo with a chunk of crusty French bread to sop up the juice.

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