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Add a photoServings: 8
Ingredients
- 2 x Wild ducks
- 2 x Celery stalk
- 1 sm Onion -- sliced
- 2 sm Carrots -- diced
- 1 Tbsp. Salt
- 1 gal Water
- 1Â 1/4 c. Vegetable oil
- 1 c. Flour
- 2 c. Onion -- minced
- 2 c. Celery -- minced
- 1/2 Tbsp. Black pepper
- 1/4 tsp Red pepper
- 1 lb Smoked sausage
- 24 x Shucked
- 1/2 c. Scallions -- sliced
- 1 c. Bell peppers -- minced
- Â Â Oysters
Directions
- STEP ONE: To Make the Stock- In large pot combine ducks, 2 stalks celery, one small onion (sliced), diced carrots, salt, and gallon water. Bring to a boil and simmer for 3 hrs, from time to time skimming off the foam.
- STEP TWO: To Make the Gumbo- Make the roux of flour and vegetable oil till dark and brown. Add in the bell peppers, red and black pepper, celery, and onions. Remove the ducks from the stock and reduce the broth to 2-1/2 qts. Strain and pour over the roux. Simmer the gumbo for 20 min.
- Remove all the meat from the bones, dice in 1/2-inch squares, and add in to the gumbo. Broil the sausage, slice, and also add in to the soup. Add in the oysters and scallions at last and bring to a boil.
- Serve over rice with Tabasco sauce as needed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 773g | |
| Recipe makes 8 servings | |
| Calories 735 | |
| Calories from Fat 551 | 75% |
| Total Fat 61.77g | 77% |
| Saturated Fat 11.69g | 47% |
| Trans Fat 1.0g | |
| Cholesterol 106mg | 35% |
| Sodium 1337mg | 56% |
| Potassium 591mg | 17% |
| Total Carbs 19.53g | 5% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.52g | 2% |
| Protein 25.46g | 41% |
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