Duck and Andouille sausage gumbo

[Madhook]

Just getting started on a pot of gumbo

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[Madhook]

Slightly smoked and cooling down for picking next will use caracas for a stock

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[Madhook]

Progress

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[Madhook]

Almost ready for a long simmer

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[Madhook]

Simmer time

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[cluckmeister]

As much good cajun food as you guys down there have, Im surprised you and Swamp dont weigh 400 pounds each

[Bluesky2012]

Write up your recipe. Curious as to how it goes. I use Chef John Folse’s gjmbo recipes for all my duck/teal type gumbos but it seems to have a different order/method. Interested to see different ways/products.


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[kahunna]

Where's the roux action shot?

[Madhook]

Sorry I didn't get a picture of roux being prepared don't really have time to stop stirring it.

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[kahunna]

...don't really have time to stop stirring it.
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I hear that.

[Rick Hall]

Tough to open a jar of Savoie's with camera in hand.

[Madhook]

That was a little below the belt Rick I have more respect for the ducks that gave their life to get in the pot than that. I am born and raised in South Louisiana learning to prepare a good roux is a way of passage as you of all people should know. One of my hunting buddies has the old gumbo recipe from Doug's. How he got it from the camp chef is beyond me.

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[Rick Hall]

How he got it from the camp chef is beyond me.

She'd make a face at being called "chef," but he little doubt bought Miss Betty's cook book. She's long retired, but most of our cooks have followed her lead. (Her method of stuffing pockets cut between ribs and breast meat with tasty things gave me a whole new perspective on pot-roasted ducks and geese. Which is a very good thing, given my Sweet Chereaux's distaste for eating things that bleed on her plate.)