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Duck and Andouille Gumbo
This gumbo takes advantage of the bounty of ducks in Louisiana, many of which end up in freezers. The ducks are set aside especially for gumbo preparation in the winter.
Makes 14 (1-cup) servings.
Prep Time: 30 minutes Cook Time: 2 hours 15 minutes
Ingredients
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3 wild ducks (2 pounds each) or 1 farm-raised duck (4 to 6 pounds)
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1 pound andouille, sliced 1/4-inch thick
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1 package ZATARAIN'S® Gumbo Mix with Rice
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1/2 cup chopped celery
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1/2 cup chopped green bell pepper
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1/2 cup chopped onion
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12 cups water
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Directions
1. Place duck, andouille, Rice Mix and vegetables in large saucepot or Dutch oven. Add water; bring to boil. Reduce heat to low; cover and simmer 2 hours, stirring occasionally.
2. Transfer ducks to cutting board. Remove meat from ducks, discarding bones and skin. Shred duck with fork.
3. Return duck to saucepot; stir. Season as desired with hot pepper sauce.
Nutritional Info per 1 serving
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| Calories: 176 |
Sodium: 706 |
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| Fat: 8 |
Carbohydrates: 12 |
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| Cholesterol: 45 |
Fiber: 1 |
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| Protein: 14 |
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