Author Topic: The Jambalaya and Gumbo thread  (Read 2110 times)

Offline merkaba93

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Re: The Jambalaya and Gumbo thread
« Reply #15 on: March 13, 2018, 08:58:09 PM »
So funny thing, I had to google what Bump meant. You'd think given my age I'd be more in tune with the terminology. Oh well.

Here is my other cajun recipe I use most. It's odd how it doesn't need to use spices. If you take your time and make the roux right it has a lot of depth of flavor on its own.

Duck Gumbo
Take 4 breasts of duck (think divers or wigeon) and dice. Heat 1 tbs vegetable oil and sear the duck breast until browned and then add a mixture of red wine and chicken stock until the meat is almost covered. Bring to a summer and braise for 2 hours or until fork tender.
While the duck is braising. Heat 1 cup veg oil over med heat and add 2 cups flour. Whisk constantly the roux until you get a dark chocolate color. About 20 min, be sure to not stop whisking for very long or you will scorch the flour. Then add 4 diced onions, 1 cup diced celery, 2 diced green bell peppers,  2 tbs fresh thyme, 2 tbs fresh oregano leaves cook for 4 min. Then add 3 quarts chicken stock (or homemade duck/wild bird stock). Simmer on low for 2 hrs.
Remove duck meat from braising liquid and discard liquid. Add duck meat to gumbo and serve with some rice and green onions.
Be Better than Cream of Mushroom Soup


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