Yield: 6 servings
|2 tablespoons||Vegetable oil; plus|
|1 cup||Vegetable oil|
|2 \N||Domestic ducks - (5 lbs ea); cut 8 pieces|
|\N \N||Emerils Essence; see * Note|
|3 cups||Chopped onions|
|2 cups||Chopped bell peppers|
|2 cups||Chopped celery|
|\N \N||Salt; to taste|
|\N \N||Cayenne pepper; to taste|
|2 \N||Bay leaves|
|1 pounds||Smoked sausage; sliced 1/4 slices|
|1 cup||Chopped green onions|
|3 cups||Cooked white rice|
* Note: See the Emerils Essence Information recipe which is included in this collection.
In a large heavy sauce pan, over medium-high, heat 2 tablespoons of oil.
Season the duck pieces with Emerils Essence. Sear the duck pieces for 2 minutes on each side. Remove from the pan and set aside. Add the remaining oil to the pan. Whisk in the flour. Cook the mixture for about 10 to 12 minutes for a dark roux, or until the mixture is the color of chocolate and has a nutty aroma. The roux has to be stirred continuously to prevent it from burning. Stir in the vegetables. Season with salt and cayenne. Cook the vegetables for about 8 to 10 minutes, or until the vegetables start to wilt. Stir in the bay leaves and smoked sausage. Slowly stir in the water and bring to a boil. Reduce to a simmer and cook for 1½ to 2 hours, skimming off the fat occasionally. Stir in the green onions. Ladle the gumbo into a bowl and garnish with rice. This recipe yields 6 to 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A02 broadcast 01-28-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.