- 4 ducks, cleaned
- 2 T salt
- 1 t black pepper
- 3 onions, quartered
- 3 stalks celery, roughly chopped
- 2 bay leaves
- 2/3 c vegetable oil
- 2/3 c all-purpose flour
- 2 c chopped onion
- 1½ c chopped celery
- 1 c chopped bell pepper
- ½ t salt
- ¼ t black pepper
- ¼ t white pepper
- 1½ lbs. smoked sausage, sliced and browned for about 5 minutes
- 3 Q Duck Broth
- 1 t Tabasco sauce
- ½ c chopped fresh parsley
- ½ c chopped green onion tops
- 2 oysters, well-drained (optional)
- 1 T filé powder
- 3 cups rice
- Place ducks in large pot and cover with water.
- Add salt and remaining Broth ingredients.
- Bring to a boil, reduce heat and simmer for one hour or until tender.
- Strain broth into a large bowl and reserve.
- Discard vegetables and skin and bones of ducks. Chop duck meat and set aside.
- Heat oil in a large roasting pan or Dutch oven over medium-low heat. Gradually add flour and cook and stir until chocolate brown.
- Add onion, celery and bell pepper and cook stirring frequently 10-15 minutes until tender.
- Stir in duck meat, salt and peppers and cook 10 minutes continuing to stir frequently.
- Add sausage and stir.
- Slowly stir in Duck Broth and bring to a boil.
- Reduce heat and simmer for one hour.
- Add Tabasco sauce, parsley and onion tops and continue simmering for 5 minutes.
- If desired, add oysters and cook 10 minutes.
- Skim any fat and add filé powder to thicken.
- Serve over rice.
- Use Lundberg Wild Rice Blend for a truly authentic tasting gumbo.
- Put extra Tabasco sauce and filé powder on the table for the true Cajun aficionado.
- Serves 8
Adapted from Jambalaya