sf wrote:
> On 20 Sep 2005 06:56:20 -0700, higgins wrote:
>
>> Good question. It would be a chicken and duck gumbo. I roast a duck,
>> use the rendered fat for the roux, later adding chicken stock. Some
>> shimp might make its way into the gumbo at the very end, but I can
>> easily hold off on that.
>
> That sounds very interesting! I'd leave out the seafood and add some
> andouille.

Yep, I'd go with andouille if I were using chicken or duck. Seafood gumbo
needs to be just that - seafood.

Jill