Originally posted by Cajun Blake
View Post
very nice recipe waterdog 
snake
my good friend trained under, and worked for Emeril over 5 yrs.
here is his recipe for Duck and Andouille Sausage Gumbo
yields 6 servings
Ingredients
3 wild ducks (4 1/2 to 5 pounds total ), cut into 8 pieces..... substitute 8-10 boneless duck breasts if desired (cut into 1" cubes)
2 teaspoons Creole Seasoning (Tony's , Slap Ya Mama , etc... )
1 cup vegetable oil
1 cup bleached all-purpose flour
2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
1/2 teaspoon salt
1/4 teaspoon cayenne
1 pound andouille or other smoked sausage, cut crosswise into 1/4-inch-thick slices
2 bay leaves
3 quarts chicken broth or stock
2 cups cooked long-grain rice
2 tablespoons chopped green onions or scallions (green part only)
Instructions
Season the duck (breasts) with the Creole seasoning.
Heat the oil in a large Dutch oven or heavy pot over medium-high heat.
Add the duck and brown, 3 to 5 minutes on each side.
Transfer to a platter and set aside.
Reduce the heat to medium and add the flour.
Stir slowly and constantly to make a dark brown roux, the color of chocolate, 20 to 25 minutes.
Add the onions, celery, bell peppers, salt, and cayenne.
Cook, stirring constantly until the vegetables are wilted, about 10 minutes.
Add the sausage and bay leaves and continue to cook, stirring, for 3 minutes.
Stir in the broth and bring to a gentle boil, then simmer, uncovered, for 1 hour.
Add the duck and simmer for another hour.
Remove the bay leaves and skim off any oil that has risen to the surface.
Serve in deep bowls with the rice. Garnish with the green onions.
**PS - I hate bones in my gumbo, if you use the whole duck, i would recommend you de-bone the duck , and use the bones to make your stock
i also like a dark roux , should look like this
.
snake
my good friend trained under, and worked for Emeril over 5 yrs.
here is his recipe for Duck and Andouille Sausage Gumbo
yields 6 servings
Ingredients
3 wild ducks (4 1/2 to 5 pounds total ), cut into 8 pieces..... substitute 8-10 boneless duck breasts if desired (cut into 1" cubes)
2 teaspoons Creole Seasoning (Tony's , Slap Ya Mama , etc... )
1 cup vegetable oil
1 cup bleached all-purpose flour
2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
1/2 teaspoon salt
1/4 teaspoon cayenne
1 pound andouille or other smoked sausage, cut crosswise into 1/4-inch-thick slices
2 bay leaves
3 quarts chicken broth or stock
2 cups cooked long-grain rice
2 tablespoons chopped green onions or scallions (green part only)
Instructions
Season the duck (breasts) with the Creole seasoning.
Heat the oil in a large Dutch oven or heavy pot over medium-high heat.
Add the duck and brown, 3 to 5 minutes on each side.
Transfer to a platter and set aside.
Reduce the heat to medium and add the flour.
Stir slowly and constantly to make a dark brown roux, the color of chocolate, 20 to 25 minutes.
Add the onions, celery, bell peppers, salt, and cayenne.
Cook, stirring constantly until the vegetables are wilted, about 10 minutes.
Add the sausage and bay leaves and continue to cook, stirring, for 3 minutes.
Stir in the broth and bring to a gentle boil, then simmer, uncovered, for 1 hour.
Add the duck and simmer for another hour.
Remove the bay leaves and skim off any oil that has risen to the surface.
Serve in deep bowls with the rice. Garnish with the green onions.
**PS - I hate bones in my gumbo, if you use the whole duck, i would recommend you de-bone the duck , and use the bones to make your stock
i also like a dark roux , should look like this
.
Comment