Ingredients
All ingredients may vary based on how much you are making.
1/3 cup of white all-purpose flour
1/3 cup of cooking oil
3 cups of chicken broth
About a lb of package of sausage links, grilled and cut into bite sized pieces
4 medium size ducks (e.g., wigeon) = 8 breasts cut into bit sized pieces w/o skin
1 cup onion
1 cup green pepper
1 cup celery
2 cups okra
Garlic to taste – we use 2 large cloves minced
1 jalapeno pepper
Salt to taste
Black pepper to taste
Red pepper flakes to taste
2 tbsp Old Bay
2 tbsp Original Tony Chachere’s Creole Seasoning
2 tbsp Paprika
1 tsp cuman
3 teaspoons lime Juice
½ cup olive oil
Step 1
Before starting the roux, prep your vegetables by chopping the onion, green pepper, celery, okra, and jalapeno pepper.
Step 2
Well before starting the roux and possibly a few hours before -- In a separate dish mix bite sized duck breast with olive oil, Old Bay, Tony Chachere’s, paprika, and lime juice, stir vigorously and let sit on the side.
Step 3
Add the cooking oil to your pot and place on medium heat for about 5 minutes, add the flour and stir constantly until golden brown, about the color of a US penny – as noted above, this will take some time if done correctly, be patient.
Step 4
Add the onion, green pepper and celery and stir until the trinity is tender.
Step 5
Add the chicken broth and stir, bring to a simmer – we use skimmed, home-made chicken broth saved after cooking a farm chicken in a crock pot.
Step 6
Add the okra, garlic, grilled and cut sausage, salt, pepper, jalapeno, and red pepper flakes
Step 7
In a skillet on side, fry the duck meat at low-medium heat, there should be enough oil on it, but you can add some to the pan too. Do not overcook, the meat should still be a bit red on the inside. When cooked place into a strainer in the sink to drain for 15 to 30 minutes.
Step 8
Add the duck meat to the gumbo pot and simmer for 1 to 1.5 hours. Add water as needed, but as the okra cooks down, the stirring spoon should be able to stand up in the gumbo when the pot is warm.
IMPORTANT.
We do not recommend eating the gumbo immediately and suggest heating and cooling the gumbo several times in a single day or over the course of two to three days. We store the gumbo in the pot in the refrigerator overnight and then reheat over coffee in the morning, then cool, then reheat, then refrigerator store, then heat again for dinner the second night. This process breaks down any tough duck meat and helps infuse the flavors. Stir regularly during this process.
OTHER TIPS.
Try different meats and sausages – gumbo is known for including various meats, we’ve made it with goose, venison, chicken, Virginia rail, sora, and rabbit.
If you have okra that has gotten to big and tough in the garden to cut an add, strip the outside and save the white seeds inside, add them to the pot for texture.
Vary the spiciness to taste, we don’t use hot sausage but add a jalapeno and some red pepper flakes, but you may prefer hot sausage and back off on the other spices, or you might just add all of it if you like flaming hot gumbo.
LAST NOTE.
Gumbo should be a passion, we have an Italian friend that makes pasta sauce when he needs to separate from work to reset his brain. We make gumbo the same way at times, and it is never the same, after years of experience, it is always good. Good gumbo is as much art as measurements from a recipe book. Enjoy the process of gumbo, enjoy learning what works for you and your tastes. My Italian friend likes a magnum of Red Wine w/ his pasta sauce process. Our gumbo usually starts around 10am after a 4am wake up for a good hunt, we prefer the company of quality whiskey, a solid beer of choice, and as the process continues a fine bourbon to boot. The day often includes friends, cards, more beers, some football, shooting of bows in the October farm yard, and a porch full of laughs and tall hunting tales. Gumbo never ends, gumbo is life.
Enjoy.
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