Recipe Categories
Poultry
Soup & Stews
Poultry Stew
1/2 cup
peanut oil, lard or rendered duck fat
1 cup flour
1 1/2 cups chopped onions
1 1/2 cups chopped celery
1 1/2 cups chopped green bell pepper
1/4 cup chopped garlic
2 quarts warm duck stock or chicken stock
2 bay leaves
2 large sprigs of fresh thyme
8 ounces crawfish meat
2 whole duck breasts, roasted, chopped
2 cups sliced okra (optional)
salt and pepper to taste
Heat
oil in a large pot over high heat until very hot. Sprinkle with flour. Whisk
constantly until roux is a dark reddish brown. Remove from heat. Stir in the
onions, celery, bell pepper and garlic. Cook over medium heat until vegetables
are tender, stirring frequently. Stir in stock gradually. Add bay leaves and
thyme. Bring to a boil. Reduce heat. Simmer for several hours or until of the
desired consistency. Stir in crawfish and duck. Remove thyme and bay leaves.
Stir in okra. Cook until okra is tender and gumbo is heated through. Season with
salt and pepper. Serve over steamed rice.