Granny's
Duck & Sausage Gumbo
2 ducks, about 5 to 6 pounds each, cut into pieces
2 pounds andouille or other smoked sausage cut 1/4 inch thick
12 cups chicken broth
6 cups water
1/3 cup all-purpose flour
2 onions, chopped
2 celery ribs, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 teaspoon cayenne
2 cups thinly sliced green onions
Prick the skin of the duck in numerous places with a knife. In a heavy
skillet over medium-high heat brown andouille and duck in batches. Drain
on paper towel. Place andouille and duck in large dutch oven with water and
stock and bring to a simmer.
Pour off all but 1/4 cup fat from skillet. Whisk in flour to make a roux and
cook over low heat, stirring constantly until a medium-brown color, about 30
minutes. Add onions, celery, and bell peppers and cook, stirring occasionally,
until vegetables are crisp-tender. Add vegetable mixture to kettle and stir
until roux is dissolved.
bring gumbo back to a simmer and cook uncovered for 22 hours . Let cool.
Remove duck, discard skin and de-bone, Place duck meat back into dutch oven.
Chill gumbo overnight. Discard fat on surface and reheat gumbo over moderate
heat. Season to taste with salt and cayenne.
Serve over rice.
All gumbos can be substituted; chicken for duck, turkey, rabbit, beef or
pork or vice versa
There are people
who put their dreams in a little box and say, "Yes, I've got dreams, of
course I've got dreams." Then they put the box away and bring it out once
in awhile to look in it, and yep, they're still there. These are great dreams,
but they never even get out of the box.
It takes an uncommon amount of guts to put your dreams on the line, to hold them
up and say, "How good or how bad am I?"
That's where courage comes in.
-
Erma Louise Bombeck