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Old 07-18-2005, 05:50 PM   #1
Striper Club
Tuna!
 
Join Date: Jun 2004
Location: Portland, OR
Posts: 1,787
Default Gumbo!

Here is a great Gumbo! recipe from my friend in Louisiana. This guy is a stud chef and pretty much has Cajun recipes down to a science.

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Duck, Tasso and Sausage Gumbo

1 Duck cut into 8 serving pieces
1.5lbs Mild Pork Sausage (1/2 Pond sliced very thinly, 1 Pound Cut on bias into 2-3 inch pieces)
1lb Tasso Thinly sliced (Tasso is a very spicy lean smoked pork sub 1lb spicy pork sausage or Andouille if you can't get Tasso)
1 Lg White Onion chopped finely
2-3 ribs Celery chopped finely
1 Lg Bell Pepper chopped finely
1/2 Cup Green Onions chopped finely
1/2 Cup Parseley chopped finely
1 Gallon Water
4-5 tbsp Dark Brown Roux*
(Basically equal parts oil and flour browned on high heat until it is a dark chocolate brown. Practice rouxs a lot before ya do one for real...and under cooked Roux or a burnt one will yield something more or less exactly wrong. Gumbos need Dark brown rouxs.)
Salt
Pepper
Gumbo File' (Powdered Sassafras Leaves)
Tabasco Sauce

In a large cast iron dutch oven or heavy bottomed pot clarify the white onion in the oil. Once they clear add Water, Celery, and Bell Pepper and bring to a boil. Once boiling stir in the roux. Let boil about 15 min then Add Duck, the 1/2 pound of thinly sliced mild Sausage and Tasso and let it come back to a boil then reduce to a medium heat and cook about and hour add the rest of the sausage, green onions and parsley. Continue on medium heat until duck is done and the consistency is thick but not coating a spoon (about half an hour). Drop heat to minimal
(stop the boiling) and Ladle off excess grease. Salt, Pepper, File' and Tabasco to taste (easy on the last 2, this shouldn't be terribly spicy hot). Serve in soup bowl over rice with File' and Tabasco on the side.

Seafood Gumbos follow basically the same process but use a bit less water initially (3 quarts) reduce less and you won't add the seafood until the last 15 minutes or so (Rubbery is bad!) I also highly recommend replacing 1 quart with fish stock. Typically In a Seafood Gumbo we'll use Shrimp, Oysters (out of shell), Crabmeat, Crawfish, Any sort of fish meat.

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I hear that one can order crawdads from Zupan's and it should not be too difficult to find Tasso.

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