Richard allen's gumbo

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.


From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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