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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Our family and friends just love this delightful, rich gumbo - it's such a unique way to serve this wild bird. We like that the meat is tender but not greasy. With all the wonderful spices, this gumbo is a flavorful main dish. -Doris Heath, Bryson City, North Carolina Ingredients:
2 wild ducks, cut up |
1/2 cup canola oil |
2/3 cup all-purpose flour |
1 pound johnsonville® smoked sausage, sliced |
2 cups chopped onion |
1-1/2 cups chopped green pepper |
1-1/2 cups sliced celery |
2 tablespoons minced fresh parsley |
1 tablespoon minced garlic |
1 can (14-1/2 ounces) stewed tomatoes |
2 bay leaves |
2 tablespoons worcestershire sauce |
1-1/2 teaspoons pepper |
1 teaspoon salt |
1 teaspoon dried thyme |
1/4 teaspoon cayenne pepper |
2 quarts water |
hot cooked rice |
Directions:
1. In a Dutch oven over medium heat, brown duck in batches in oil. Remove and set aside. Discard all but 2/3 cup drippings. Add flour to drippings; cook and stir over medium heat until brown, 12-14 minutes. Add sausage, onion, green pepper, celery, parsley and garlic. Cook for 10 minutes, stirring occasionally.
2. Stir in the next eight ingredients. Add duck; bring to a boil. Reduce heat; cover and simmer 60-75 minutes or until duck is tender.
3. Remove duck. Cool. Debone and cut into chunks; return to pan. Simmer 5-10 minutes or until heated through. Remove bay leaves. Serve with rice. Yield: 16 servings (4 quarts).
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