Brad's duck gumbo. Braised duck is a staple of Louisiana's Cajun cuisine, coming straight out of the region's vast marshlands directly to the table—and teal duck. A duck-fat roux and tender duck leg meat meets grassy herbal okra in this special occasion version of the classic Creole stew. Get the recipe for Duck and Andouille Gumbo »Christina Holmes.
Duck is added to the traditional spicy medley of shrimp, smoked sausage, bell peppers, onions, garlic, celery, and tomatoes to create a rich, hearty dish. This Shrimp and Duck Gumbo is loaded with a flavorful combination of meat, seafood and sausage and is thickened with a dark roux. Served over rice it makes for an unbeatable savory combination. You can cook Brad's duck gumbo using 23 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Brad's duck gumbo
- Prepare 1 of boneless skinless breasts from 6 ducks.
- Prepare 1/2 cup of butter.
- It's 1/2 cup of flour.
- You need 1 small of onion chopped.
- Prepare 2 cup of water.
- Prepare 3/4 cup of good port wine.
- It's 28 oz of can stewed tomatoes.
- You need 14 oz of can tomato sauce.
- It's 14 oz of can sliced okra.
- It's 1 tbsp of smoked paprika.
- You need 1 tbsp of + cajun seasoning.
- It's 1 tsp of salt.
- It's 1/2 tbsp of Italian seasoning.
- It's 1 tsp of crushed red pepper.
- Prepare 4 of bay leaf.
- It's 4 clove of garlic, minced.
- Prepare 2 tbsp of balsamic vinegar.
- It's 1 of keilbasa loop sausage, sliced 1/2" thick.
- Prepare 1 small of can of diced green chiles.
- It's 1 tbsp of franks red hot.
- It's 1 tbsp of gumbo file.
- You need 1/4 cup of flat leaf parsley.
- Prepare 1 of cooked rice.
Gumbo (French: Gombo) is a soup popular in the U. S. state of Louisiana, and is the official state cuisine. Season the duck with the salt and pepper and If the gumbo still tastes of roux, add another pint of stock. This particular gumbo, featuring duck, andouille sausage, smoked pork hock, gulf shrimp, and langoustine, was inspired by my recent trip to New Orleans, where I sampled a half-dozen varieties.
Brad's duck gumbo step by step
- melt butter in a lg heavy dutch oven. add onions and saute until just tender..
- meanwhile place cleaned duck breasts on a broiler pan. season with cajun spice and broil for 7 - 10 minutes depending on how thick they are. broil to rare and set aside.
- add flour to onions and make a roux. this will be thick almost doughy. fry until flour starts getting tan in color the mix should smell nutty.
- slowly add water and port wine in small amounts. stir constantly. if liquid is added too fast, flour will almost turn into dumplings..
- add tomatoes and tomato sauce, vinegar, garlic and all seasonings except gumbo file..
- let simmer for 10-15 minutes.
- slice duck into thin slices.
- add sausage, duck, hot sauce, gumbo file and green chiles. simmer 5 more minutes.
- serve over hot cooked rice. garnish with parsley. i like mine spicy so i add extra.hot sauce.
This recipe is for a Cajun style gumbo that has been modified by adding in some local ingredients from the Midwest. If you are not able to find a duck, then you can substitute a chicken of the same weight. Duck and Wild Mushroom Gumbo. by foodnetworkrecipes. This gumbo recipe gets its flavor from the Holy Trinity of Cajun cuisine - celery, green bell Put a twist on your andouille gumbo by adding duck to the mix. Like traditional gumbo, this recipe gets its flavor.