Gumbo A Teach Give-Up The Ghost – Duck, Andouille Sausage, Smoked Pork Hock, Gulf Shrimp As Well As Langoustine Gumbo

It’s non tardily to pry gumbo-making secrets from a ready inwards New Orleans, but y'all should receive got ameliorate luck if y'all sideslip them unopen to truth serum, inwards the shape of several well-made sazeracs.

This detail gumbo, featuring duck, andouille sausage, smoked pork hock, gulf shrimp, in addition to langoustine, was inspired past times my recent trip to New Orleans, where I sampled a half-dozen varieties.

One rye whiskey-induced tip was to ready the famous Cajun roux inwards unopen to duck fatty instead of the to a greater extent than mutual in addition to mundane vegetable oil. The roux is the individual of the gumbo in addition to ane of the challenges of this recipe is giving the fatty in addition to flour plenty fourth dimension to plow into that deep brick red-brown color.

My lilliputian fox hither is to add together a couplet extra spoons of flour later on the roux is browned. The night roux gives the gumbo its signature flavor, but it doesn’t receive got much thickening power. I but cooked it a couplet minutes, in addition to therefore stirred inwards the stock.

Another tweak is using pickled okra instead of fresh or frozen. This detail perversion was born out of necessity rather than unopen to vivid idea on my part. Of course, if this technique catches on, that storey volition change. The pickled okra gave the gumbo a bang-up season in addition to added a lilliputian fight of acidity, which is e'er welcome inwards something this substantial.

This tin strength out hold upwardly made alongside hundreds of dissimilar combinations of smoked meats, game, poultry, in addition to seafood; in addition to inwards my opinion, the to a greater extent than the merrier. As usual, I’d dearest to withdraw heed almost whatsoever variations y'all may come upwardly up with. As you’ll see, the physical care for is pretty straightforward, although you’re talking almost a amount day’s project. This is a dish that takes time, but I however promise y'all ambit it a try. Enjoy!

2 duck legs

1 tbsp vegetable oil, to a greater extent than equally needed

1 loving cup flour, plus ii tbsp for 2nd addition
6 cups chicken broth

1 pound andouille sausage

1 large onion, chopped

4 greenish onions chopped

1 loving cup celery, chopped

1 loving cup diced peppers (any combination of sugariness in addition to hot)

1 loving cup diced tomatoes

1/2 tsp dried thyme

1 bay leaf

1 tsp dark pepper

1/4 tsp cayenne pepper, or to taste

1 smoked pork hock
2 cups water, or equally needed
1 loving cup sliced okra, fresh, frozen or pickled
1 pound gulf shrimp
1 pound crawfish tail meat or langoustine
rice to garnish