Recipe by Chef David Guas from the article “Sustenance and Soul,” featured in the August-September 2020 issue.
(Serves 10 to 12)
- 1 pound, 8 ounces duck meat, smoked
- 5 quarts water
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 2 1/2 cups sweet onion, diced
- 1 cup green bell peppers, diced
- 1/2 cup celery, diced
- 5 cloves garlic, minced
- 2 bay leaves
- 1/4 cup (plus more for garnish) green onion, chopped
- 3 tablespoons Italian flat leaf parsley, chopped
- 3/4 teaspoon cayenne pepper
- 1 pound andouille sausage, half-moon-style slices
- 1 teaspoon freshly ground black pepper
- Salt, to taste
- 1/2 cup cooked rice, per serving
- Green onions, chopped for garnish
1. Pick, by hand, as much meat as is possible off the bones of the smoked duck; reserve. Separate the white meat and dark meat.
2. Place the bones in a stockpot and fill with 5 quarts of cold water. Place on stove over medium-high heat and cover. Once the water starts to boil, remove lid and lower to medium heat; let simmer for 1 hour, while preparing the roux.
3. Add vegetable oil to an 8- to 10-inch cast-iron skillet or a 4-quart cast-iron Dutch oven, over medium heat. Once the vegetable oil is fairly hot, whisk in the all-purpose flour. Using a wooden spoon, begin the incredible life-changing process of “stirring da roux.” Continue to stir on medium heat until the roux takes on the color of the Bayou after a heavy rain. Note: If you’re not sure what the Bayou looks like after a rain, it should look like the color of peanut butter.
4. Once the roux is ready, transfer it to a cast-iron pot or a 4- to 6-quart stockpot. Add onions and stir for 45 seconds. Then add bell peppers and celery, stirring for another 45 seconds to a minute. Add the garlic.
5. Once the stock has simmered for 1 hour, strain through a fine mesh sieve. Add stock, one quart at a time, to the hot vegetable roux, constantly stirring. Only put a total of 2½ quarts of stock in at first.
6. Add bay leaves, green onion, parsley, and cayenne. Simmer over medium heat for at least 2 hours. Note: If the gumbo is too thick you can always add a little more of the duck stock.
7. Meanwhile in a separate sauté pan, brown the andouille sausage for about 6 to 8 minutes on medium-high heat. Add it directly to the simmering pot of gumbo. Then, add the reserved white and dark duck meat. Taste and adjust with salt as desired.
Ladle the gumbo into small serving bowls. Add about ½ cup of cooked rice on top. Garnish with a sprinkle of green onions.
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