Recipe by teddynpooh
"I created this gumbo using wild duck, however any type of poultry may be used as a substitute. Serve the gumbo hot over rice. It's a great meal on a cold Arkansas winter day."
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2 (3 to 3 1/2 pound)
domestic whole ducklings, dressed
2 (8 ounce) cans
diced tomatoes with green chilies, undrained
1 1/2 cups
1 1/2 cups
1 1/2 cups
chopped green bell pepper
1 (4.5 ounce) package
gumbo base, as in Zatarian's
frozen sliced okra
1 (16 ounce) package
frozen cooked shrimp (peeled and deveined)
smoked sausage, cut into 1/2 inch slices
Great recipe great cook
yummy! Thank you fellow arkansan!
it turned out good but it seemed to be missing something. My husband and I couldn't put our finger on what it needed. I'd also add more spices since it seemed a bit weak. Leftovers had a stronger flavor.
Love this recipe! Have made it many times and it's always a big hit. I use duck breasts and add chicken broth to the water when cooking the duck - for extra flavor since there are no bones. I put all the veggies (except okra) in my ninja to quickly chop (more like mince). I use fresh okra and slice thin - my husband didn't like the huge chunks that come frozen. I also use a roux base called Kary's Dry Roux. Zatarins tastes fine but this brand has fewer extra unneeded ingredients. May be difficult to find depending on location! I'm way down south. I also use andouille sausage. If it doesn't have enough flavor with regular smoked sausage, try andouille - it's got more louisiana spice. Or could use some tony chacherie's spice blend - you won't need it if you use andouille. Anyhow, great recipe! Thank you for sharing!!
* Percent Daily Values are based on a 2,000 calorie diet.
Teddy's Duck Gumbo
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 73
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