Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Wild ducks |
| ⅔ cup | Vegetable oil |
| ⅔ cup | Flour |
| 2 cups | Chopped onions |
| ⅔ cup | Chopped green pepper |
| ½ cup | Chopped green onion tops |
| 2 tablespoons | Minced parsley (up to) |
| 10 \N | Cloves garlic; minced |
| 3½ teaspoon | Salt |
| 1½ teaspoon | Black pepper |
| 1 pinch | Cayenne pepper |
| 1 teaspoon | Dried thyme |
| 3 \N | Bay leaves; crushed |
| 3 tablespoons | Gumbo file |
| ¼ pounds | Ham; cut in bite-sized pieces |
| ¼ pounds | Cured sausage; thinly sliced |
| 2 pounds | Raw; peeled shrimp (up to) |
| 1 pounds | Crabmeat |
| \N \N | Cooked rice |
Simmer ducks in water to cover until done and tender. Reserve 2 quarts of the stock. Make a roux with the oil and flour, stirring until it becomes a milk chocolate color. Add onion, green pepper, onion tops, parsley and garlic. Continue cooking over low heat for 10 minutes. Add reserved stock to vegetable mixture, then add all seasonings. Cut duck meat into bite-sized pieces. Add duck meat, ham and sausage. Mix thoroughly. Bring slowly to a boil, reduce heat, and simmer 30 minutes. Add shrimp and simmer a few minutes, add crabmeat and bring to simmer. Remove from heat and add gumbo file. Serve in bowls over rice. Yield: 3 quarts.
RICHARD ALLEN
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .