This is the one from the DU Magazine, I made it, and also note the modifications I made to it.
1/2 cup peanut oil
4 tablespoons flour
1 1/2 cup diced onions
1 1/2 cup bell pepper, any color, seeded and diced
1 pound smoked sausage (Andouille Sausage is preferred but your favorite brand will do)
3 cups boneless skinless duck breasts fillets, each  into 3-4 pieces
3 quarts chicken broth
1 tablespoon file powder
1 tablespoon paprika
1 tablespoon salt
5 cloves garlic minced
1 pound medium shrimp, pealed and deveined
1 teaspoon thyme
1/4 cup fresh parsley, minced
6-8 cups cooked warm white rice
First the roux:
in a heavy skillet over medium-high heat, combine peanut oil and flour to make the roux. Cook while stirring constantly until roux is a mahogany color. remove from heat and stir in onions and peppers (this will help cool the roux)
In a large heavy stock pot over medium heat, cook sausage until brown. Add duck and cook until browned. Add chicken broth, file powder, paprika, salt, and garlic. Stir in roux thoroughly and bring to a boil, stirring often. Reduce heat to low, cover and simmer until duck is very tender, about 1 1/2 to 2 hours.
Once duck is tender, stir in shrimp, thyme, and parsley. Cook until shrimp is pink, about 4 to 6 mintues more. Mount about 3/4 cup of rice in bowls and ladle gumbo over it.
In the spirit of gumbo, keep in mind that you can alter / modify many of these ingredient, especially the meat. Instead of duck, I have taken wild turkey legs, coot, goose, venison, whatever you have. With the wild turkey legs I usually boiled them in the chicken stock instead of browning them.
I like to add some red pepper to the mix as I like things a little spicy, usually a 1/4 table spoon to a 1/2 tablespoon depending on your tolerance for heat.
File powder, hard to find in Missouri, but it is a nice touch, not necessary, but its a good touch. You can add it while cooking, but its almost better if you hold off and sprinkle a little on your gumbo at the end while its in your bowl.
Okra is also a nice touch, if you like Okra, if you don't like okra than you can leave it out. It definitely helps thicken the gumbo and I like the taste of it. Again this is up to you. I usually buy the frozen bag that's already sliced up and dump it in.
Tip on the roux, whatever you do, don't burn it. It says Medium High heat, but you can do it on medium, it just takes a little longer. Sometimes a little extra patience helps. I have done it on medium high before, just don't leave it for a second or you might burn it.
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