Yield: 12 Servings
|1¾ cup||Cooking oil|
|1½ cup||Chopped onion|
|1 cup||Chopped celery|
|½ cup||Chopped green pepper|
|1 gallon||On water|
|4 larges||Wild ducks|
|1 teaspoon||Black pepper|
|½ teaspoon||Red pepper|
|\N \N||Hot sauce to taste|
|1 pounds||Smoked sausage; sliced|
|\N \N||Gumbo file powder|
|\N \N||Green onion tops; chopped|
Cut ducks in serving pieces & brown in oil. Set aside. Mix flour & oil in deep, heavy pot. Turn on heat. Cook until dark brown, stirring constantly over medium heat. When roux is ready, remove pot from heat & add onion, celery & pepper, stirring well. Add water, a little at a time, stirring well. Water should be as near temperature of roux as possible so as not to curdle the roux. When all the water has been added, return pot to the fire.
Add duck, salt, peppers & hot sauce. Simmer 3 hours. Add sausage last hour.
Season to taste again. Serve gumbo over cooked rice in large individual serving bowls. Top with gumbo file powder & chopped green onion tops.
NANCY B. HOWE
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .