| Duck Gumbo |
| Duck Gumbo |
The recipe seems a bit complicated, but it is really
not. Just commit yourself and dig in. It's worth the effort. |
| Ingredients |
- 4 Duck Breast Fillets
- 4 Boneless Skinless Chicken Fillets
- 2 Polish Kielbasa
- 15-20 (31-40 count) peeled, de-veined shrimp
- 2 packages of frozen Gumbo Vegetables (This is where I cheat)
- 2 cans Whole tomatoes
- 1 whole chopped Onion
- 1 teaspoon Margarine
- 1 tablespoon Worcestershire Sauce
- Garlic Powder
- Garlic Salt
- Chili Powder
- 2 teaspoons Thyme
- Black Pepper
- Red Pepper
- Habenero (or Tabasco) sauce
- Salt (optional)
- Water
- Rice, whole grain
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| Cooking
Instructions |
- Thaw the duck fillets, chicken breast, and shrimp in refrigerator overnight. Soak the duck fillets
in salt water and ice for 20 minutes- repeat this step at least twice.
- Cut kielbasa into 3/4" thick slices and chop the onion into small sections. Place meat,
vegetables, tomatoes, margarine, Worcestershire sauce, thyme, 1 teaspoon garlic powder, 1
teaspoon chili powder, and 2 dashes of habenero sauce into stock pot or large slow cooker.
Bring to a boil for 5 minutes while occasionally stirring, then reduce heat and allow to
simmer for one hour.
- At this point sample a little broth, depending on how spicy you want
your gumbo, you add small amounts of chili powder, garlic powder/salt, and pepper(s).
- Also begin to shred both the chicken and duck using a large spoon cutting with the grain of the
meat. Remember to allow gumbo to simmer for a while in between additions of spices.
- Allow
gumbo to cook for 4-6 hours on low heat in order to allow flavors to mix (gumbo is one of
those dishes that gets better the longer it cooks and is really good when reheated the
next day).
- Cook rice with a little garlic oil and salt. Do not add rice to the gumbo, simply serve over
rice.
|
| Comments |
Serves
about 8 people. |
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