Charley G's Duck and Andouille Gumbo

Rich and flavorful dark roux gumbo is made with smoked duck and andouille and seasoned with a unique blend of Cajun spices. It's been a local Lafayette, LA favorite for over 30 years! (serves: seven 4oz cups or four 7oz bowls) 

Ingredients: water, smoked duck, smoked pork andouille, frozen vegetable blend, unsalted butter, flour, Worcestershire sauce, brown quik, chicken base, roux, beef base, garlic powder, white pepper, liquid smoke (water, natural hickory smoke flavor). 

RECIPE: 

Smoked Duck and Andouille Gumbo

1 Duckling (4-5 lbs)

2 Onions Chopped Medium

4 Chopped Rib Celery

2 Chopped Bell Peppers

2 Tbls. Garlic

2 Cups Dark Roux

2 Tbls. Season Salt

1 Tbls. Tabasco

1 lb. Andouille

1 Tsp. White Pepper

¼ Cup Chopped Green Onions

¼ Cup Chopped Parsley

Method:

1.       Smoke Duck over southern hardwoods, save bones for stock, may be done the night before(save skin for duck cracklins to add to salad or cornbread mix)

2.       Cover bones with water in a 2 gallons stockpot and simmer for two hours. Strain bones and reserve stock

3.       Bring stock to a boil; add roux. Whisk until roux dissolves, about 15 minutes and let simmer

4.       Add onions, celery, bell peppers, season salt, white pepper and Tabasco.  Let simmer 1 hour until vegetables are almost wilted

5.       While simmering, cut duck meat and Andouille into cubes and set aside

6.       Adjust seasoning if needed, add duck meat, Andouille, green onions, parsley and simmer for 15 minutes

7.       Serve with steamed Louisiana white rice