Duck gumbo

Discussion in 'Cooking Forum' started by pumpgunner, Aug 2, 2013.

  1. mudderducker

    mudderducker Elite Refuge Member

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    to add/re-iterate to the great info above: use Andouille sausage, use Gumbo File seasoning (sassafras.. some people don't use it for some reason), while okra tastes great, it will make the gumbo gooey, and use chicken broth. A good gumbo recipe takes years to work on.
     
  2. sjemac

    sjemac Moderator

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    My gumbo is a duck and sausage and tasso ham gumbo. The stock I make with a couple of roasted duck carcasses and a couple of whole ducks. I cook the ducks down until they start to thread apart and then strain the stock and separate all the meat from the bones. I also use a dark roux and add my trinity in layers so that you have really soft veg in there along with some that is on the verge of crunchy. I also add cubed raw duck breasts and gizzards to it after the first layer of the trinity so that you have the threads of duck and some pieces with more texture.

    Making gumbo is a two day affair around here.
     
  3. tcc

    tcc Elite Refuge Member

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    Good points above, but I have to agree with the no tomato statement. Possibly in jambalaya but not gumbo.
    I like a real dark roux, and a use stock instead of water.
     

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