DUCK AND SAUSAGE GUMBO
Author: Tag Sale Tastes
Ingredients
  • ½ cup vegetable oil
  • ½ cup flour
  • 1 cup diced bell pepper
  • 1 cup diced onion
  • ¾ cup diced celery
  • 8 cups chicken broth
  • 2 bay leaves
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne
  • ½ teaspoon dried thyme
  • ½ pound smoked sausage, cut into ¼" rounds
  • 2 cups shredded roast duck
  • Salt and pepper, to taste
  • For serving:
  • Cooked white rice
  • Chopped green onions, for optional garnish
  • Tabasco or other hot sauce, for optional use at table
Instructions
  1. Heat oil in a large stockpot over medium heat. Whisk in flour. Continue to cook until roux is dark copper colored, stirring frequently (be patient -- this can take 20-40 minutes). Add bell pepper, onion, and celery, and continue to cook, stirring frequently, until vegetables are soft, approximately 5 minutes. Add remaining ingredients to pot and bring to a boil, then reduce heat and simmer for 45 minutes. Discard bay leaves. Season to taste with salt and pepper.
  2. To serve, mound ⅓ cup cooked rice in center of shallow soup bowl. Ladle gumbo around rice. Garnish with green onions, if desired. Serve with hot sauce for use as desired.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2017/10/26/making-a-federal-case-out-of-it-and-duck-and-sausage-gumbo/