Mardi Gras Gumbo

Name: Mardi Gras Gumbo
Prep time: 30 min
Cook time: 2 h 5 min
Total time: 2 h 35 min
Yield: 6 serving(s)
Ingredients: 2267.96-2721.55 g ducklings, cut up into 8 pieces; 19.71 ml cajun seasoning; 29.58 ml Worcestershire sauce; 7.39 ml Tabasco sauce, divided; 59.14 ml peanut oil; 59.14 ml flour; 1892.0 ml chicken broth; 236.59 ml chopped onion, divided; 118.29 ml chopped celery, divided; 118.29 ml chopped bell pepper, divided; 14.79 ml chopped garlic; 2 bay leaves; 453.59 g fresh smoked sausage; 2 cucumbers, seeded, and diced or 2 mirlitons, peeled seeded, and diced; 1.23 ml salt; 1.23 ml pepper; 59.14 ml sliced scallion; 709.77 ml cooked white rice

Submitted by Tim_John

"Straight from Cajun Country, featuring duck, fresh sausage and several blends of spices, so let the good times roll!"

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photo by Tim_John

Ready In:: 2hrs 35mins
Ingredients:: 18
Serves:: 6

ingredients

2267.96-2721.55 g ducklings, cut up into 8 pieces
19.71 ml cajun seasoning
29.58 ml Worcestershire sauce
7.39 ml Tabasco sauce, divided
59.14 ml peanut oil
59.14 ml flour
1892.0 ml chicken broth
236.59 ml chopped onion, divided
118.29 ml chopped celery, divided
118.29 ml chopped bell pepper, divided
14.79 ml chopped garlic
2 bay leaves
453.59 g fresh smoked sausage
2 cucumbers, seeded, and diced or 2 mirlitons, peeled seeded, and diced
1.23 ml salt
1.23 ml pepper
59.14 ml sliced scallion
709.77 ml cooked white rice

directions

Preheat oven to 400. Season duck all over with cajun seasoning,Worcestershire and 1 teaspoon Tabasco. Place duck on a rack and put the rack on a large baking pan. This will let the fat run onto the baking pan and keeps the greese off the duck. Roast for 45 minutes.
Remove the duck and drain the fat from the baking pan. Place pan on low heat atop stove and pour 1/2 cup water stirring and scraping up the browned bits with a wooden spoon. When the bottom is clean pour water into a large stock pot. Add the roasted duck to pot.
In a skillet prepare roux: Over medium heat combine peanut oil and flour stirring all the time until it turns a dark caramel color, about 20 minutes.
Add roux ,chicken broth,half the onion,half the celery,half the bell pepper,garlic,bat leaves,smoked sausage,remaining tabasco and the duck pieces. Bring to a boil, cover and lower the heat. Simmer for 30 minutes.
Remove sausage ,allow to cool and cut into slices and set aside. Add remaining onion,celery and bell pepper for another 30 minutes. Add the sliced sausage back into the pot, season with salt and pepper, simmer uncovered for 15 minutes. Stir in scallions and parsley. Serve over rice.