Ingredients:

6 ducks (non-trash)
Zatarain's crab boil
1 pound of sausage
2 pound of shrimp
3 medium onions
2 bell peppers (one red, one green)
1/2 jar of minced garlic
1 can of corn
2 bags of frozen okra
1 can of stewed tomatoes
2 cans of extra hot rotel
butter
salt
cayenne pepper
1 cup vegetable oil
1 cup flour

Step 1: Boil the ducks breasts (plucked, skin on) for 2-3 hours in water with crab boil. The crab boil completely takes the gamey flavor out. When they are done, the meat will fall off the breast bone.

Step 2: Put 1/4 stick of butter in your big stock pot. Add chopped onions, bell pepper, and garlic. Let this simmer and soften the vegetables for about an hour. Once they are soft, add corn, ro-tel, and stewed tomatoes. I usually pour a beer or two in there, as well.

Step 3: In a skillet, add 1 cup oil and 1 cup flour. Make the damn roux. It's finished when it looks like dark chocolate.

Step 4: After the roux has cooled, add it to the large stockpot with all your vegetables.

Step 5: Cut the sausage up in pieces and brown it. Then add it to the large stockpot. Go ahead and add your ducks at this time, as well. Also, add 2 cups of your duck stock to the mix.

Step 6: Now you have everything in the stock pot except shrimp and okra. If you put the shrimp and okra in too soon, the shrimp will shrink and the okra will get gooey.

Step 7: Let all the flavors cook together for a few hours while you tie one on. Add water to the stockpot with salt and cayenne to taste.

Step 8: An hour before you are ready to eat, add the shrimp and okra.

Enjoy.

that's not very secret... sounds tasty

I usually dont like tomatoes in my gumbo but i'll give this one a shot this year...just to say I did. But one question...where is the filet?

Thanks Moose. I will definitely ger her a try...

define non trash ducks

Its good stuff fo sho.

You can add file powder if you want to. If you add the file, put it on your individual serving.

If you put file in the mix and cook it, it will mess up the flavor.

I used to "date" an ol' girl from Slidell, LA. This is her momma's recipe with a few mods that I made.

Looks tasty! I'll have to give it a try.

Step 7: Let all the flavors cook together for a few hours while you tie one on. Add water to the stockpot with salt and cayenne to taste.


I like it already !!

You dont like the trash ducks in your gumbo, huh? Those are the ones I usually save for the gumbo. Hides the shart flavor.

I have eaten this Gumbo...and it is AWESOME!!!!!!!

(Can't believe you are letting the world know it)

Good stuff!

J.J.

I don't shoot trash ducks so I wouldn't know.

Sewer rat may taste like pumpkin pie....

x2 He sobered up and has gone loco

It aint gumbo unless it has some nutra backstrap in there.

Do they have a backstrap?

Non-trash Ducks:

Mallards
Pintails
Widgeon
Wood Ducks
Teal
Gadwalls

no need for file' if you use okra

I will give this one a try for sure. Wife's family is from Louisiana so we will have a comparison but this one is sounding like the winner to me!

I plead the 5th

u forgot 6 rolls of toiletpaper

i'm sure he has a special recipe for bird brains beaversnipe

Moose,

Just a suggestion from someone that grew up where Gumbo was invented, but the okra, its supposed to go in the pot when you're cooking everything else.

To get rid of the slim, which is important, you cook it in a frying pan until all the slime has cooked off. You then add it to the pot.

You're dead on with adding the shrimp last. They cook fast and you don't want them ovre cooked.

Note for those that attempt to cook the roux, work FAST! If not, you'll burn it and it will make your gumbo taste like crap. Also, if you cook the okra first, it take sometime for the slime to cook off. DON'T, DO NOT add the okra to the gumbo with the slime. Won't mess up the flavor, but you'll need a bib to eat your gumbo.

Also, if you can get some good bluecrabs, quarter them and throw in the pot with everything else that is cooking.

Again, just a friendly suggestion the next time you cook your gumbo.

Inneresting... you just fry the okra in butter or something to do this?

Sounds delish