Ingredients:

• 2 ducks, about 5 to 6 pounds each, cut into pieces
• 2 pounds andouille or other smoked sausage cut 1/4 inch thick
• 12 cups chicken broth
• 6 cups water
• 1/3 cup all-purpose flour
• 2 onions, chopped
• 2 celery ribs, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1/2 teaspoon cayenne
• 2 cups thinly sliced green onions

Directions:
Prick the skin of the duck in numerous places with a knife. In a heavy skillet over medium-high heat brown andouille and duck in batches. Drain on paper towel. Place andouille and duck in large dutch oven with water and stock and bring to a simmer.

Pour off all but 1/4 cup fat from skillet.Whisk in flour to make a roux and cook over low heat, stirring constantly until a medium-brown color, about 30 minutes. Add onions, celery, and bell peppers and cook, stirring occasionally, until vegetables are crisp-tender. Add vegetable mixture to kettle and stir until roux is dissolved.

Bring gumbo back to a simmer and cook uncovered for 22 hours . Let cool. Remove duck, discard skin and de-bone, Place duck meat back into dutch oven. Chill gumbo overnight. Discard fat on surface and reheat gumbo over moderate heat. Season to taste with salt and cayenne.
Serve over rice.

Serves 12.

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Craig Claiborne’s Southern Cooking
Author: Craig Claiborne
Published by: University of Georgia Press; Number of Pages: 364
Price: USD 21.86
Average Rating: 5 based on 1 reviews.

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