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#3876 - 12/25/06 11:39 AM Cajun/Creole..............Gumbo
RdFx Offline

Registered: 12/23/06
Posts: 3811
Loc: Wisconsin
Duck and Seafood Gumbo Supreme

This stuff is eye poppin good. I also call this rich man's gumbo.
It's hard to beat, no doubt about it.

4 or 5 ducks your choice
1 pound Hillshire farms smoked sausage
1.5 pounds medium shrimp, peeled
I quart of oysters in liquor

3/4 cups each flour and oil for roux

Bell peppers
water chestnuts
1/2 cup chopped pecans (no bitter)
fresh chives
fresh parsley
fresh basil
fresh thyme
fresh oregano
white pepper
1 large can tomato paste
1/2 cup honey
juice of one lemon
cup White wine
2 tlbs worschester sauce
salt and pepper

French Bread
Potato Salad
White wine
Layered white rice

I definitely layer this gumbo, adding vegetables at different times to give it many levels of flavor and texture.

Peel uncooked shrimp, put shells in cheese cloth to boil in stock.
Put shells, some fine chopped onion, celery, and peps, garlic, pepper, wine in pot to boil.

Make roux and add to pot, then add ducks to simmer for 2 hours until tender.

Remove duck to cool, remove shrimp shells discard, add remaining ingredients except lemon juice, shrimp and oysters and ducks to pot let simmer for 45 min to hour,skim off oil. Add deboned ducks simmer 20 minutes, then add oysters with liquor, shrimp, lemon. Cook 10 to 15 minutes, salt and pepper to taste, serve over rice laced with green onions and parsley.

Serve with potato salad, french bread, and white wine.
Yes Sir REE hurt yourself..............

Edited by Buzzard (02/04/09 02:46 PM)

#4735866 - 11/10/14 10:09 AM Re: Cajun/Creole..............Gumbo [Re: RdFx]
Benny Offline

Registered: 12/22/06
Posts: 1049
Loc: Arkansas
Where did this recipe come from?