Smoked duck, Goose and Andouillie Gumbo...

What's cooking?! A forum to share your favorite duck recipes, goose recipes, wild game recipes, and smoking; along with how to prepare game before hand.

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Smoked duck, Goose and Andouillie Gumbo...

Postby Indaswamp » Tue Sep 07, 2010 8:01 pm

A Louisiana staple at the camp during hunting season...

3-4 med-large ducks, whole, plucked and dressed with 1 med. goose (speck or Canada) Whole, plucked and dressed

or legs and thighs from 16-20 geese...
1-1 1/2 lbs. smoked aundouillie sausage sliced
4 large white onions (1-1 1/4 lbs. each)
1 bunch celery tops cut off, chopped
1/2 cup chopped garlic (fresh is better)
Salt,
Cracked black pepper
Cayenne pepper
hot sauce to taste
2 bay leaves
thyme
Gumbo File' (ground sassafras leaves)
2-3 cups DARK brown roux
1 jar "cajun injector" roasted garlic & herb marinate
poultry seasoning
cajun seasoning mix-tony's, Dis-n-dat, etc...
Pecan chips or shelled pecan hulls

to smoke:
inject whole ducks and small goose with injectable marinate, season well inside and out with cajun seasoning and poultry seasoning..
prepare smoker to 225-245 degrees, heavy smoke birds with pecan for 1.5 hrs.
If you are using legs and thighs from geese, just fry after andouillie...

To cook:
While birds are smoking, make a roux...Should take about 40-45 minutes...
4 cups flour and 3.5 cups peanut oil...plenty of places on the web to learn how to do this..
only tip I'll share is to use a tarnished penny on the counter next to the pot..when the flour has darkened to almost the color of the penny, take off fire and continue to stir until roux cools enough to stop cooking...otherwise the roux will burn on bottom.

next, in a skillet, fry andouille. once slightly browned, remove from skillet-retain rendered fat. place andouillie in a 4 gallon pot with about 2 gallons of water, 2 bay leaves, and 1/2 tsp. thyme, start warming water to a boil.

in same skillet, saute' onions, celery, and garlic until almost caramelized. remove from skillet into pot with aundouillie.
when birds are done, remove from smoker and place in pot whole...

bring pot to a boil for 30 min. then reduce heat to a simmer for about 4 hours. Add 2-3 cups of roux, cook for 30-40 minutes.
when birds are falling off the bone, remove to a large stainless steel bowl to cool. once cooled, pull meat off the bone and coarse chop, remove any pellets found. return meat to pot. simmer 20 minutes then check seasoning...season to taste with salt, peppers and hot sauce. remove bay leaves, add file' to taste, start with 1 tsp. sprinkle from there...

serve over cooked rice like a soup, with french bread or crackers...enjoy!! :thumbsup:

Gumbo is always better the next day once it has cooled in the frig, and then reheated... :beer:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

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Re: Smoked duck, Goose and Andouillie Gumbo...

Postby Indaswamp » Tue Sep 07, 2010 8:02 pm

almost that time of year...bumped up for ease of viewing... :yes:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

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Re: Smoked duck, Goose and Andouillie Gumbo...

Postby aggiechiro » Wed Sep 08, 2010 8:14 am

Indaswamp wrote:Gumbo is always better the next day once it has cooled in the frig, and then reheated... :beer:


same can be said for chili, stew, or anything like that.
Gig 'em!
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Re: Smoked duck, Goose and Andouillie Gumbo...

Postby daffy... » Sun Sep 12, 2010 9:37 am

aggiechiro wrote:
Indaswamp wrote:Gumbo is always better the next day once it has cooled in the frig, and then reheated... :beer:


same can be said for chili, stew, or anything like that.



same with just about any sauce except cheese is the thickener.


... i havent made gumbo since culinary school, been craving it lately. im gonna give it a try. thanks inda, given me a lot of great cajun tips!
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Re: Smoked duck, Goose and Andouillie Gumbo...

Postby Roninrus1 » Wed Sep 22, 2010 11:12 am

Sounds great.
Sure wish I could find some good aundouillie sausage in the Houston area. :help:
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Re: Smoked duck, Goose and Andouillie Gumbo...

Postby aggiechiro » Wed Sep 22, 2010 11:36 am

if i knew of good ones i'd tell you. best i get is if a friend makes a trip east.
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Re: Smoked duck, Goose and Andouillie Gumbo...

Postby Indaswamp » Wed Sep 22, 2010 11:40 am

Roninrus1 wrote:Sounds great.
Sure wish I could find some good aundouillie sausage in the Houston area. :help:

there are meat shops in louisiana where you can order it from. Chef John Folse has a good one. Best aundoullie I get is homemade by my extended family in Gramercy La.
If you can get some from the best stop in scott, Louisiana-that's some good stuff right there!
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Re: Smoked duck, Goose and Andouillie Gumbo...

Postby Roninrus1 » Thu Sep 30, 2010 8:33 am

I know it is available in LA.
I just wish it was in Houston area.
Internet order is costly but may be only way.
I love the stuff - best sausage for about anything.
Gotta be somebody closer to us than Lafayete that has it.
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Re: Smoked duck, Goose and Andouillie Gumbo...

Postby Indaswamp » Thu Sep 30, 2010 12:54 pm

Roninrus1 wrote:I know it is available in LA.
I just wish it was in Houston area.
Internet order is costly but may be only way.
I love the stuff - best sausage for about anything.
Gotta be somebody closer to us than Lafayete that has it.

Lake charles...
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Re: Smoked duck, Goose and Andouillie Gumbo...

Postby bayouboy » Sat Nov 20, 2010 6:01 pm

ttt for duckhuntnfl.
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Re: Smoked duck, Goose and Andouillie Gumbo...

Postby Indaswamp » Fri Jan 21, 2011 4:09 am

TTT for Cujo... :thumbsup: and if you look in the sausage sticky at the top of the page-there is a recipe for homemade andouille. :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

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Re: Smoked duck, Goose and Andouillie Gumbo...

Postby Indaswamp » Sat Aug 27, 2011 2:52 pm

TTT...getting close to fall and I'll be making gumbo soon!! :yes:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

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Re: Smoked duck, Goose and Andouillie Gumbo...

Postby tako1972 » Sun Aug 28, 2011 12:44 pm

That recipe is missing bell peppers. one part of the "trinity". like corn flakes w/o the milk.

unless I missed it in there somewhere, than thats my bad. Good luck to you all this season.
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Re: Smoked duck, Goose and Andouillie Gumbo...

Postby Indaswamp » Sun Aug 28, 2011 5:29 pm

tako1972 wrote:That recipe is missing bell peppers. one part of the "trinity". like corn flakes w/o the milk.

unless I missed it in there somewhere, than thats my bad. Good luck to you all this season.

Yea, a lot of people put bell pepper in gumbo, I use it in chicken, and seafood but I prefer duck gumbo without it.
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Re: Smoked duck, Goose and Andouillie Gumbo...

Postby tmclaimerFL » Fri Feb 22, 2013 11:42 am

Indaswamp wrote:
tako1972 wrote:That recipe is missing bell peppers. one part of the "trinity". like corn flakes w/o the milk.

unless I missed it in there somewhere, than thats my bad. Good luck to you all this season.

Yea, a lot of people put bell pepper in gumbo, I use it in chicken, and seafood but I prefer duck gumbo without it.

What about okra?
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Re: Smoked duck, Goose and Andouillie Gumbo...

Postby Indaswamp » Fri Feb 22, 2013 5:46 pm

tmclaimerFL wrote:
Indaswamp wrote:
tako1972 wrote:That recipe is missing bell peppers. one part of the "trinity". like corn flakes w/o the milk.

unless I missed it in there somewhere, than thats my bad. Good luck to you all this season.

Yea, a lot of people put bell pepper in gumbo, I use it in chicken, and seafood but I prefer duck gumbo without it.

What about okra?

I personally and not a fan of okra in a gumbo. some people like it though. I use file' and much prefer the flavor of it compared to okra.
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Re: Smoked duck, Goose and Andouillie Gumbo...

Postby flightstopper » Tue Aug 12, 2014 8:33 pm

After cooking how much gumbo do you end up with? I've tried this recipe a couple times and it always seems off and it has to be too much or too little volume.
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Re: Smoked duck, Goose and Andouillie Gumbo...

Postby Indaswamp » Tue Aug 12, 2014 9:06 pm

flightstopper wrote:After cooking how much gumbo do you end up with? I've tried this recipe a couple times and it always seems off and it has to be too much or too little volume.

It fills up a 4 gallon pot..
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Re: Smoked duck, Goose and Andouillie Gumbo...

Postby flightstopper » Tue Aug 12, 2014 9:20 pm

Indaswamp wrote:
flightstopper wrote:After cooking how much gumbo do you end up with? I've tried this recipe a couple times and it always seems off and it has to be too much or too little volume.

It fills up a 4 gallon pot..


Do you ever have to add water while it is simmering or just let it roll at a low simmer?
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Re: Smoked duck, Goose and Andouillie Gumbo...

Postby Indaswamp » Wed Aug 13, 2014 12:34 pm

flightstopper wrote:
Indaswamp wrote:
flightstopper wrote:After cooking how much gumbo do you end up with? I've tried this recipe a couple times and it always seems off and it has to be too much or too little volume.

It fills up a 4 gallon pot..


Do you ever have to add water while it is simmering or just let it roll at a low simmer?

I usually just let it roll at a low simmer, but if you need to add water, no biggie.
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Re: Smoked duck, Goose and Andouillie Gumbo...

Postby cluckmeister » Mon Aug 18, 2014 5:03 pm

Indaswamp , Im curious are you guys dressing those ducks 100% while still in the field or back at camp. When I was a young fellow I was taught that birds could only be partially dressed in the field, a identifier like a wing, head etc had to be left on if dressed in the field. we cant even dress out a pheasant without leaving the legs attached so the spurs show until we get them home here in Kansas. Also after hunting doves for 40 years and dressing them in the field I learned last year that each individual hunter had to mark each bag with his name and address on It before taking them home. Like I said Im just curious
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Re: Smoked duck, Goose and Andouillie Gumbo...

Postby Indaswamp » Mon Aug 18, 2014 5:31 pm

cluckmeister wrote:Indaswamp , Im curious are you guys dressing those ducks 100% while still in the field or back at camp. When I was a young fellow I was taught that birds could only be partially dressed in the field, a identifier like a wing, head etc had to be left on if dressed in the field. we cant even dress out a pheasant without leaving the legs attached so the spurs show until we get them home here in Kansas. Also after hunting doves for 40 years and dressing them in the field I learned last year that each individual hunter had to mark each bag with his name and address on It before taking them home. Like I said Im just curious

We dress them out but per the law, leave either a wing or the head for Identification. We also have to tag our daily kills while at the camp. I am thankful that the possession limit is not 3 days. :thumbsup: Makes for less trips in to drop off birds.
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Re: Smoked duck, Goose and Andouillie Gumbo...

Postby cluckmeister » Mon Aug 18, 2014 5:39 pm

Indaswamp wrote:
cluckmeister wrote:Indaswamp , Im curious are you guys dressing those ducks 100% while still in the field or back at camp. When I was a young fellow I was taught that birds could only be partially dressed in the field, a identifier like a wing, head etc had to be left on if dressed in the field. we cant even dress out a pheasant without leaving the legs attached so the spurs show until we get them home here in Kansas. Also after hunting doves for 40 years and dressing them in the field I learned last year that each individual hunter had to mark each bag with his name and address on It before taking them home. Like I said Im just curious

We dress them out but per the law, leave either a wing or the head for Identification. We also have to tag our daily kills while at the camp. I am thankful that the possession limit is not 3 days. :thumbsup: Makes for less trips in to drop off birds.




Again Im curious if youre eating fresh ducks, should a warden stop by during dinner, what happens, do you show him the kill tags or what, Im sure youre not cooking them with feathers and a head on.

BTW this is a learning experience for an old timer Thanks
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Re: Smoked duck, Goose and Andouillie Gumbo...

Postby Indaswamp » Mon Aug 18, 2014 5:45 pm

cluckmeister wrote:
Indaswamp wrote:
cluckmeister wrote:Indaswamp , Im curious are you guys dressing those ducks 100% while still in the field or back at camp. When I was a young fellow I was taught that birds could only be partially dressed in the field, a identifier like a wing, head etc had to be left on if dressed in the field. we cant even dress out a pheasant without leaving the legs attached so the spurs show until we get them home here in Kansas. Also after hunting doves for 40 years and dressing them in the field I learned last year that each individual hunter had to mark each bag with his name and address on It before taking them home. Like I said Im just curious

We dress them out but per the law, leave either a wing or the head for Identification. We also have to tag our daily kills while at the camp. I am thankful that the possession limit is not 3 days. :thumbsup: Makes for less trips in to drop off birds.




Again Im curious if youre eating fresh ducks, should a warden stop by during dinner, what happens, do you show him the kill tags or what, Im sure youre not cooking them with feathers and a head on.

BTW this is a learning experience for an old timer Thanks

If I'm cooking the birds, the last thing I do is cut the wing off before they go in the pot. And yea, we hold onto the kill tags just for good measure...at least until the birds are gone....
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Re: Smoked duck, Goose and Andouillie Gumbo...

Postby cluckmeister » Mon Aug 18, 2014 7:08 pm

Thanks for the info
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