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Rad Gumbo
submitted by and thanks to Rob Dennett Softwa 4 duck leg and thighs separated Cajun seasoning (the kind I buy doesn't have any salt, so I add salt separately) 1/2 cup flour 1/2 cup rendered duck fat, bacon fat or oil 1 onion, chopped 1 rib celery, chopped 1 green bell pepper, chopped 4 cloves of garlic, minced 3 bay leaves 8 cups of chicken stock or water Kosher salt and fresh ground pepper 1 pound diced chicken breast 1 lb. smoked sausage such as Andouille, cut into 1/4-inch rings 1 bunch of green onion, chopped Hardwa A chef's knife to chop veggies A cutting board to chop them on A big pot, preferably non reactive A wooden spoon Season the duck parts with plenty of Cajun or Creole seasoning. Heat the pot over medium heat and add a little oil. When the oil is hot, brown the duck parts on all sides. Remove them to a plate and set aside. Next, reduce the heat to medium low and add the duck fat to the pot. Add in the flour and stir it constantly with a wooden spoon for at least 20 minutes until the roux (fat and flour) is at least as dark as a copper penny. If you burn this, clean the pot and start over. (Stirring for twenty minutes is not as hard as you might think so don't let this put you off the recipe.) When the roux is cooked to the desired color, add the onion, celery and bell pepper and stir and cook for about five minutes or until the onions are clear. Add the crushed garlic and cook for another minute. Add the stock, bay leaves and browned duck parts and bring the mixture to a boil. Reduce heat and simmer for one hour. Taste and season with salt and fresh ground pepper. Add the chicken, the sausage and half the green onion Serve over cooked white rice making sure everyone gets a piece of duck and top with some fresh green onions. You can have your guests add file powder (ground sassafras root) at the table if they want, but I never do. You can also add chopped fresh okra (gumbo is the Bantu word for okra after all) as well as shrimp, oysters, fish, crab and anything else that floats your boat. It is important to have some good baguettes on hand to sop up anything that your spoon can't get. |
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