| 1 |
cup peanut oil |
| 1 |
cup all-purpose flour |
| 1 |
cup onion, finely chopped |
| 1 |
cup celery, finely chopped |
| 1 |
cup bell pepper, red or green, finely chopped |
| 1 |
ounce garlic, finely minced |
| 4 1/2 |
quarts rich duck stock |
| 1 1/2 |
pounds roasted duck meat in large shreds without skin |
| 1 |
pound andouille sausage |
| 1 |
quart shucked oysters |
| 1/2 |
pound sliced okra, fresh or frozen |
| 2 |
ounces file powder |
| 1 |
ounce creole seasoning |
| 3 |
teaspoons salt |
| 3 |
teaspoons black pepper, finely ground |
| 1 1/2 |
cup white rice, uncooked, long grain |
| 3/4 |
cup green onion, finely diced |
| |
|
| Slice sausage into 3/4 inch slices and brown
well in large skillet or brazier allowing fat to
render out. Remove with slotted spoon and keep warm. In same
skillet, make roux by
adding oil and flour to rendered fat. Cook over low heat until
very dark, almost to
burning point, stirring constantly. This will take approximately
40 minutes; do not rush
this process as a carefully made roux is essential to a fine
gumbo.
When roux has reached desired color and has a rich, nut-like
smell, add onions, celery,
bell pepper and garlic. Let the vegetables cook in the roux
until they have reached a crisp
tender texture, approximately 15 minutes. Begin adding warm
stock, one cup at a time,
and stirring well until consistency is that of very thick soup.
At this time, you can combine roux/vegetable mixture, remaining
stock, duck meat,
reserved sausage and okra in a large stock pot. The oysters
will not be added until gumbo
is ready for service. Add file powder, creole seasoning,
salt and pepper. Allow gumbo to
simmer gently at least one hour, stirring occasionally and
adjusting seasonings if
necessary just before service. Cook rice in 3 cups salted water
for approximately 20
minutes just before service.
Service
Add the oysters to simmering gumbo and cook for no more than
3 minutes, ladle gumbo
into soup plate, top with scoop of rice and sprinkle green
onions over all. |
