BOIL AND DE-BONE DUCK
SAVE BROTH TO ADD TO GUMBO LATER.
COVER BOTTOM OF PAN WITH OIL (HEAT)
3/4 CUP FLOUR (ENOUGH TO MAKE PASTE, ADD MORE OIL IF NEEDED)
SLOWLY BROWN TO VERY DARK CONSTANTLY STIRRING, SCRAPING BOTTOM
(BEWARE, EASY TO BURN)
THIS IS A SLOW PROCESS, BE PATIENT
1 WHOLE BUNCH CELERY – CHOPPED FINE
2 MEDIUM/LARGE ONIONS – CHOPPED FINE
2 LARGE BELL PEPPERS – CHOPPED FINE
2-3 BUNCHES GREEN ONIONS – CHOPPED
1 FULL POD GARLIC – CHOPPED FINE
1 OR 2 BAGS CHOPPED OKRA (SET OUT TO THAW WHEN YOU START CHOPPING)
ADD VEGETABLES INDIVIDUALLY TO HOT ROUX STIRRING CONSTANTLY
ADD STEAK SEASONING (LOTS) AS LIQUID BEGINS TO APPEAR
GARLIC POWDER (LOTS)
CAYENNE TO TASTE
TOBASCO TO TASTE
GUMBO FILE TO TASTE
3 -4 BAYLEAVES
ADD DUCK AND SAUSAGE
ADD BROTH AND SIMMER FOR SEVERAL HOURS.
BEWARE, DO NOT MAKE TOO HOT. HEAT COMES ON LATER.
SECRET IS IN THE ROUX AND MUCHO VEGETABLES!
ENJOY!