DUCK FLOCKING GUMBO

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This official state cuisine of Louisiana, made a little differently, using duck breast instead of shellfish, but the outcome is the same, simply divine!
INGREDIENTS:
  • 3 duck breasts, cut into 1 inch cubes
  • 1 lb spicy smoked sausage, chopped
  • 2 bunches green onions, diced
  • 2 red bell peppers, diced
  • 6 stalks of celery, chopped
  • 8 c of water
  • 6 oz okra, chopped
  • 5 oz pack of Cajun gumbo base
  • 5 cups cooked rice
PREPARATION:
  • Set your FIREDISC® to HIGH and cook the duck for 5 minutes.
  • Add the sausage and continue to cook for 3 minutes making sure to move the meat around the pan occasionally.
  • Add all the onions, bell pepper, and celery and cook for 3 minutes.
  • Add half the water and bring the liquid to a boil. Once boiling add the gumbo base and stir continuously for 2 minutes.
  • Lower the heat to Medium Low, add the okra and cook for 20 minutes on a simmer, adding the additional water as necessary to the gumbo.
  • Serve over rice and enjoy!

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