Wild duck gumbo #2

8 Servings

Ingredients

QuantityIngredient
2Dressed ducks
½cupButter
1cupSifted flour
1Heaping soup plate chopped onion (about 3 cups)
1Heaping soup plate chopped celery (about 3 cups)
3Cloves garlic; finely chopped
1can(6-oz) tomato paste
1can(20-oz) tomatoes; undrained
2teaspoonsAccent
1Heaping soup plate chopped green peppers (about 3 cups)
1Bunch green onions; chopped
1Bunch parsley; finely chopped (remove 1/2 cup for garnish)
1teaspoonOregano
1teaspoonThyme
1tablespoonSalt
1tablespoonPepper
½tablespoonRed pepper
2poundsShrimp; cooked and peeled
Wild and white rice; cooked

Directions

Boil dressed ducks until tender (2 hours or so) in slightly salted water to cover. Drain, reserving stock. Melt butter in a heavy iron pot and add flour to make roux the color of an Indian squaw. Stir constantly over medium heat. When roux is ready, add onions and celery. Cook with reduced heat until onions and celery brown. Add garlic, tomato paste, tomatoes, Accent, green peppers, green onions, parsley and seasonings. Add 2 quarts of reserved duck stock and boil rapidly for ½ hour. Remove meat from duck carcasses and cut into bite-sized pieces. Add meat to pot. More stock may be added to make a rich gumbo. Add cooked and peeled shrimp. To serve, pour gumbo over cooked rice in soup plates. Sprinkle chopped parsley on top.

Yield: 8 to 10 servings.

MARY KUMPURIS (MRS. DEAN)

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