Duck and Sausage Gumbo

  • Level: Easy
  • Yield: 6-8 servings
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Ingredients

1 cup vegetable oil plus 2 tablespoons

2 5-pound domestic ducks, cut into 8 pieces

Essence, recipe follows

1 cup flour

3 cups chopped onions

2 cups chopped bell peppers

2 cups chopped celery

Salt and cayenne

2 bay leaves

1 pound smoked sausage, sliced into 1/4-inch slices

8 cups water

1 cup chopped green onions

3 cups cooked white rice

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Directions

  1. In a large heavy sauce pan, over medium-high, heat 2 tablespoons of oil. Season the duck pieces with Essence. Sear the duck pieces for 2 minutes on each side. Remove from the pan and set aside. Add the remaining oil to the pan. Whisk in the flour. Cook the mixture for about 10-12 minutes for a dark roux, or until the mixture is the color of chocolate and has a nutty aroma. The roux has to be stirred continuously to prevent it from burning. Stir in the vegetables. Season with salt and cayenne. Cook the vegetables for about 8-10 minutes, or until the vegetables start to wilt. Stir in the bay leaves and smoked sausage. Slowly stir in the water and bring to a boil. Reduce to a simmer and cook for 1 1/2 to 2 hours, skimming off the fat occasionally. Stir in the green onions. Ladle the gumbo into a bowl and garnish with rice.

Essence (Emeril's Creole Seasoning):

  1. Combine all ingredients thoroughly and store in an airtight jar or container.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.