Yield: 12 Servings
|1 teaspoon||Black pepper|
|1 pounds||Smoked sausage|
|1 gallon||On water|
|\N \N||Tabasco to taste|
|½ teaspoon||Red pepper|
|3 cups||Mixture of chopped onion; celery and bell pepper|
|½ cup||Green onion tops; chopped|
|4 larges||Wild ducks; cut in pieces and browned|
|3 tablespoons||Gumbo fil|
Mix flour and oil and cook until brown, stirring constantly. Remove from fire and add onions, green pepper and celery mixture. Saut. Add water in small amounts. Return to the fire. Add salt, Tabasco sauce and pepper. Add duck and simmer 3 hours. Add smoked sausage the last hour. Season to taste.
Just before serving over rice add green onions and gumbo fil.
Caution: Do not heat with fil. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .