DUCK & SAUSAGE GUMBO

DUCK & SAUSAGE GUMBO image

Categories Sausage

Number Of Ingredients 20

1 poblano pepper, halved & seeded
1 T vegetable oil
1 (16 oz) pkg Andouille sausage, sliced in 1/4" half moons
1/4 C butter
1/2 C flour
1 C chopped celery
2 C chopped onion
4 cloves garlic, minced
2 tsp smoked paprika
1 tsp ground chipotle chile pepper
1 tsp salt
1/2 tsp pepper
1 (12 oz) bottle dark brown ale
2 C chicken broth
1 lb smoked duck breast, chopped
2 bay leaves
1 T fresh thyme leaves
1 T fresh lemon juice
1/2 tsp Worcestershire
green onions chopped, for garnish

Steps:

Preheat oven to 500. Place poblano on foil lined baking sheet skin side up. Roast until skin is blackened, 12 to 15 min. Remove from oven and peel skin off and chop pepper. In dutch oven heat oil over med/high heat. Add Andouille and cook until browned, 8 - 10 min. Remove sausage with slotted spoon reserving any rendered fat in pan. To same pan add melted butter. Whisk in flour and cook to dark roux. Add onion, celery and poblano and cook until they begin to soften, 6 - 8 min. Add garlic, paprika, chili powder, salt and pepper. Cook until fragrant then add beer and whisk. Add chicken broth, duck breast, bay leaves, thyme, lemon juice and Worcestershire. Bring to boil,stirring occasionally. Reduce to simmer and cover. Cook 10 - 12 min until gumbo thickens. Garnish with green onion. Serve over spoonful of white rice