Post by April B. on Feb 26, 2003 13:32:20 GMT -6
Duck and Sausage Gumbo
1/3 cup All-purpose flour
1/3 cup Cooking oil
3 cups Water
1 lbs Cooked sausage links -- slice
2 cups Cooked duck -- chop
2 cups Okra; slice or 10 ounces Pk frozen whole okra -- 1/2" slice
1 cup Onion -- chop
1 cup Green pepper -- chop
1/2 cup Celery -- chop
4 Cl Garlic -- mince
1 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon Ground red pepper
Hot cooked rice
ROUX-in a heavy 2-quart saucepan stir together flour and oil till smooth.
Cook over medium-high heat 5 minutes, stirring constantly.
Reduce heat to medium.
Cook and stir constantly about 15 minutes more or till a dark, reddish brown roux forms. Cool.
In a crockery cooker place water.
Stir in roux. Add sausage, duck, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper.
Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 1/2 to 5 hours. Skim off fat.
Serve over rice.
1/3 cup All-purpose flour
1/3 cup Cooking oil
3 cups Water
1 lbs Cooked sausage links -- slice
2 cups Cooked duck -- chop
2 cups Okra; slice or 10 ounces Pk frozen whole okra -- 1/2" slice
1 cup Onion -- chop
1 cup Green pepper -- chop
1/2 cup Celery -- chop
4 Cl Garlic -- mince
1 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon Ground red pepper
Hot cooked rice
ROUX-in a heavy 2-quart saucepan stir together flour and oil till smooth.
Cook over medium-high heat 5 minutes, stirring constantly.
Reduce heat to medium.
Cook and stir constantly about 15 minutes more or till a dark, reddish brown roux forms. Cool.
In a crockery cooker place water.
Stir in roux. Add sausage, duck, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper.
Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 1/2 to 5 hours. Skim off fat.
Serve over rice.
