Garvinque Posted February 3, 2017 Report Share Posted February 3, 2017 2 duck legs 1 tbsp vegetable oil, more as needed 1 cup flour, plus 2 tbsp for second addition6 cups chicken broth 1 pound andouille sausage 1 large onion, chopped 4 green onions chopped 1 cup celery, chopped 1 cup diced peppers (any combination of sweet and hot) 1 cup diced tomatoes 1/2 tsp dried thyme 1 bay leaf 1 tsp black pepper 1/4 tsp cayenne pepper, or to taste 1 smoked pork hock2 cups water, or as needed 1 cup sliced okra, fresh, frozen or pickled 1 pound gulf shrimp 1 pound crawfish tail meat or langoustine rice to garnish Garvin 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 3, 2017 Report Share Posted February 3, 2017 Bon Temp, Ya'll! I think that I have just about all of that in either the pantry or freezer. Just bought some local andouille yesterday to with the Tasso I bought last week. Had been planning Red Beans & Rice, but this Gumbo has gotten me to thinking??? 1 Quote Link to comment Share on other sites More sharing options...
Garvinque Posted February 3, 2017 Author Report Share Posted February 3, 2017 (edited) 1 hour ago, tony b said: Bon Temp, Ya'll! I think that I have just about all of that in either the pantry or freezer. Just bought some local andouille yesterday to with the Tasso I bought last week. Had been planning Red Beans & Rice, but this Gumbo has gotten me to thinking??? I have everything but the duck legs, and for the okra I would fry it and have it like a crouton instead of adding to gumbo! Have to check tomorrow with my lady at the farmer's market to see about a few duck legs. Or make some chicken leg confit instead- Garvin Edited February 3, 2017 by Garvinque Quote Link to comment Share on other sites More sharing options...
5698k Posted February 3, 2017 Report Share Posted February 3, 2017 Call me a traditionalist, but I don't mix duck and seafood in my gumbo. I like my duck gumbo roux very dark, almost black, my seafood gumbos with a lighter roux. The good thing about gumbo tho, you can make it however you please!!Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 6, 2017 Report Share Posted February 6, 2017 Made this today. Sub'ed out Tasso for the ham hock. No okra (lazy, didn't want to go to the store just for that - like the crouton idea, though!) Since my duck leg was already confit, added more duck fat to the roux and also to saute the veggies. Used my own house cajun spice blend, with some extra thyme and the bay leaf. Hatch chiles in the trinity. Local tasso and andouille. Gulf jumbo shrimp and crawfish tails from the seafood truck from Galveston that visits most months. DAMN - this one's a keeper!!! 2 Quote Link to comment Share on other sites More sharing options...
