Light Brown Cajun Roux: In a black
Place the ducks in a slow cooker, fill with enough water to cover, and cook on Low until juices run clear, about 8 hours. Remove, reserving 3 cups of duck broth, and debone, discarding bones.
Place the water and 3 cups of duck broth into a slow cooker. Add the tomatoes, garlic, onion, celery, bell pepper, bay leaves, and gumbo base mix. Cook on High until the mixture boils. Reduce heat, and stir in the duck meat, okra, shrimp, and sausage. Cook until thickened, about 30 minutes. Serve hot.
Cut duck into pieces and brown in oil.
In heavy large iron pot, make a roux; the roux for a duck gumbo should be very dark. When the roux begins to smoke, be very careful as it is about 1 minute from burning.
Immediately add onions, bell peppers and garlic.
Cook down until all vegetables are mushy.
If you have to, add a little water to prevent burning the roux.
Skin a medium to small size duck; boil in water with 1 medium size onion and several stalks of celery.
After several hours, the duck should come off the bones by pulling it carefully.
Set aside to cool in the refrigerator.
*The gumbo file adds the characteristic \"gumbo\" flavor.
br>Combine the flour, Cajun Spice Mix Recipe, paprika, cayenne, and salt
Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, saute chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss with Parmesan cheese.
nd legs.
Rub the cajun mixture inside and outside of
Combine first 11 ingredients in a Dutch oven or other large pot.
Cover and bring to a boil.
Reduce heat and simmer while preparing remainder of recipe.
Boil duck, using salt, pepper and 2 tablespoons Cajun seasoning.
Debone duck.
Use the liquid in gumbo.
Dissolve roux in water over medium heat.
Add salt, pepper, monosodium glutamate and chopped vegetables.
Add deboned duck and sausage.
Bring to a boil, then lower heat and cook until tender, 1 1/2 to 2 hours. Serve over cooked rice.
Add okra, if desired.
Cook duck and chicken in water to
Place hen in large baking pan and brown well.
Brown duck and sausage in Dutch oven.
Meanwhile, fill a large gumbo pot half full of water.
Boil on high.
Add onion soup mix, onion and roux (about 1/2 pint, depending on how dark you like your gumbo). Drain meat well and add to gumbo.
Add salt, pepper and hot sauce to taste.
When meat is almost cooked; add parsley.
Serve over hot rice.
Feeds a gang!
DUCK STOCK: Quarter the onion, cut
skin-side down, until duck legs are browned and skillet
our roux.
(see my recipe list, if you don't
dd broth mixture, water, and Cajun Spice Mix to Dutch oven
eason the salmon with Seafood Cajun Seasoning.
In a medium
Gumbo is best made by combining game and tame meats, if you like game.
If not, make it tame.
eat you like in your gumbo.
Brown the sausage.
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For Gumbo.
Add chopped vegetables to