Pheasant For Dinner > Consumer > Recipes > Other Game Meat > Duck > Bayou Gumbo

Bayou Gumbo

Prep Time: 20 minutes
Cook Time: 1 hour 35 minutes
Servings: 2


2 ducks
1/2 cup safflower oil
All purpose flour
2 onions, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 cup hot water
1 t salt
Louisiana Hot Sauce
2 T Worcestershire sauce
1 turnip, peeled
1 bay leaf
2 pounds smoked sausage
1/2 pint oysters
3 shallots, chopped
1 T minced parsley
file gumbo

Cooking Instructions:
  1. Heat the oil in a Dutch oven. Cut the duck into eating pieces and brown in the oil.
  2. Remove the duck and add flour to make a roux. Stir until very dark, but do not burn. Quickly add the onions, bell peppers, and garlic. Stirring, cook the mixture down until the vegetables are very soft.
  3. Add the cup of hot water and stir in. Add the browned duck and stir in enough additional hot water to cover all the duck pieces.
  4. Bring to a slow boil. Season with salt, pepper, Louisiana hot sauce, and Worcestershire sauce. Add the turnip and bay leaf. Cover and cook for 1 hour.
  5. Brown the sausage, drain, cut into bite size pieces and add to the gumbo.
  6. Cook, covered for 20 minutes. Add the oysters, shallots, and parsley. Cover and cook for about 15 minutes longer, or until the oysters are shriveled. Serve over brown rice and sprinkle with file gumbo.