Richard Allens Gumbo

Richard Allens Gumbo Ingredients

2 Wild ducks	1 pn Cayenne pepper
2/3 c Vegetable oil	1 ts Dried thyme
2/3 c Flour	3 Bay leaves; crushed
2 c Chopped onions	3 tb Gumbo file
2/3 c Chopped green pepper	1/4 lb Ham; cut in bite-sized
1/2 c Chopped green onion tops	1/4 lb Cured sausage; thinly sliced
2 tb Minced parsley	2 lb Raw; peeled shrimp
6 -(up to)	1/2 -(up to)
10 Cloves garlic; minced	1 lb Crabmeat
3 1/2 ts Salt	Cooked rice
1 1/2 ts Black pepper

Instructions for Richard Allens Gumbo

Simmer ducks in water to cover until done and tender. Reserve 2 quarts of the stock. Make a roux with the oil and flour, stirring until it becomes a milk chocolate color. Add onion, green pepper, onion tops, parsley and garlic. Continue cooking over low heat for 10 minutes. Add reserved stock to vegetable mixture, then add all seasonings. Cut duck meat into bite-sized pieces. Add duck meat, ham and sausage. Mix thoroughly. Bring slowly to a boil, reduce heat, and simmer 30 minutes. Add shrimp and simmer a few minutes, add crabmeat and bring to simmer. Remove from heat and add gumbo file. Serve in bowls over rice. Yield: 3 quarts. RICHARD ALLEN From , by the Little Rock (AR) Junior League. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PorkCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bay Leaves	Cayenne	Crab	Flour
Garlic	Ham	Onion	Parsley
Rice	Salt	Sausage	Shrimp
Thyme	Vegetable oil

Soups Garlic Onion Parsley Rice Green Onion Shrimp Ham Pork

for flavor and categorization

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