DUCK, ANDOUILLE, AND OYSTER GUMBO
Steps:
- Season duck pieces with 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper. In a large heavy pot or Dutch oven over medium heat on stovetop, heat 1/4 cup oil. Add duck pieces and brown, stirring often. Remove duck pieces and set aside.
- To the same pot, add remaining 1 cup oil and flour. Cook for 20 to 25 minutes, stirring constantly, to make a dark brown roux. Add onion and bell pepper. Cook, stirring occasionally, for approximately 5 minutes, or until soft. Add stock. Bring to a boil, and then reduce heat to medium-low. Add duck pieces and 1-1/2 teaspoons salt and 1/2 teaspoon cayenne pepper. Cook, uncovered, stirring occasionally, for approximately 1-1/2 hours.
- Add sausage and simmer for 30 minutes. Skim off any fat that rises to the surface. Add oysters and liquid and simmer for 2 to 3 minutes, or until edges or oysters curl. Remove from heat. Adjust seasonings to taste. Add parsley and serve immediately with steamed rice.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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