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Discussion in 'Cooking Forum' started by UNCDUCKMAN, Dec 4, 2005.
Lets see um
The following is a link to a great Gumbo recipie page. Enjoy!http://members.tripod.com/happyflappin/gumbo/DaGumbo.html
Before you can have a good gumbo, you got to know.................
Okra and Roux are two
You can use Ringers and Bluebills, but not to few
I like Corn on the cob, cut in quarters
Look out for the Farmer's Dauighters
You must have green lima beans
and some small sausage things
You can add a cup of cooked rice
It will make things nice
Chop the ducks and dump the bones
While you are at it, call Kelly Jones
Flour the ducks and brown 'em in bacon grease
Save the bacon, don't you tease
Make the Roux by using flour and oil
Equal amoints and stir it with not much a'all
Get brown with out black specks
Add all you got, make the muscles flex
Okra, duck and corn
Beans,and Sausage, cut not torn
Salt and pepper to taste
Whoa, don't make haste
Slowly let it simmer
But don't get it thinner
Cut up some ham and put it in the pot
Think about what else you got
How about some green onions and hot sauce
Don't forget the Woshchestershire, give it a toss
Now my friend there's your Gumbo
Put the crumbled bacon in there too, Beau
SMOKED DUCK AND ANDOUILLE GUMBO
* ducks, how many is your option, I use 4 or 5
* 2 onions, medium dice
* 2 ribs celery, sliced medium
* 2 bell peppers, medium dice
* 2 tablespoons garlic, minced
* 1-1/2 cups dark roux
* 1-1/2 teaspoons Creole seasoning blend
* 1-1/2 teaspoons Worcestershire sauce
* 1 teaspoon salt
* 2 teaspoons Tabasco
* 3/4 pound andouille, sliced or you can use polish kebasa
* 2 tablespoons Kitchen Bouquet (for color)
* 1 teaspoon white pepper
* 1/4 cup green onions, chopped
* 1/4 cup parsley, chopped
Smoke the duck, and debone. Make a duck stock with the bones -- cover the bones with 4-1/2 quarts water and the end pieces from the onions, celery and bell pepper. Simmer for 2 hours. Strain and reserve the stock. It is preferable to do this a day ahead of time, so that the stock may be refrigerated and defatted.
Place 1 gallon of stock in a gumbo pot and bring to a boil. Add the roux, Creole seasoning, Tabasco, Worcestershire, white pepper, andouille and half of the onion, celery and bell pepper (the "holy trinity"). Simmer for 1 hour.
Add the remaining onion, celery and bell pepper, and 2 cups water. Simmer for 1 hour. (Adding half of the trinity later in cooking helps keep them intact, after the first half gives up all their flavor and texture and disintegrates into the gumbo.)
Dice the duck meat into large chunks, discarding the skin. Add the duck meat, green onions and parsley. Simmer for 15 minutes.
Serve in gumbo bowls over rice.