Duck, Duck, Goose-Rustic Style Country Gumbo

Ready in 1 hour

Top-ranked recipe named "Duck, Duck, Goose-Rustic Style Country Gumbo"

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Try this Duck, Duck, Goose-Rustic Style Country Gumbo recipe, or contribute your own. "Dish" and "Main dishes" are two tags used to describe Duck, Duck, Goose-Rustic Style Country Gumbo.


Ingredients

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1 c Flour
1/2 c Green Onions; chopped
4 c Assorted sliced Exotic
1 ts Rustic Rub; see * Note
1 lb Crawfish tails
1 c Celery; chopped
3 Bay Leaves
1 c Chopped bell peppers
1 lb Smoked sausage; andouille or
1 1/2 ts Salt
1 Whole Duck breast; skin on
1/4 ts Cayenne pepper
7 c Dark veal; chicken or duck
1 1/2 c Onions; chopped
1 tb File powder
1 c Vegetable oil
2 tb Chopped parsley

Original recipe makes 1 Servings

Servings  

Preparation

* Note: See the "Rustic Rub - {Emerils Rustic Seasoning}" recipe which is included in this collection. Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. In a hot saute pan, add the duck breast, fat side down, render for about 4 to 5 minutes, or until the fat is crispy. Turn the breast over and continue to cook for 3 to 4 minutes. Remove the duck from the pan and cool. Slice the breast into 1/4-inch slices. Add the onions, celery, and bell peppers to the roux and continue to stir for 4 to 5 minutes, or until wilted. Add the mushrooms and continue to saute for 2 minutes. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Stir the stock into the roux mixture until well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 2 1/2 hours. Skim off any fat that rises to the surface. Stir in the sliced duck, crawfish and Rustic Rub. Continue to simmer for 30 minutes. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1A76 broadcast 12-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 12-05-1997 NOTES : Joes Note: Please, OH PLEASE, dont blame me for these recipe titles . Recipe by: Emeril Lagasse

Calories Per Serving: 2483 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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