Duck And Sausage Gumbo With Brown And White Rice
Serves: 6
Luisa Champlin
1 January 1970
Based on User reviews:
56
Spice
59
Sweetness
66
Sourness
34
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
12 cups
Chicken Broth6 cups
Water1 cup
All-Purpose Flour1 tsp
Cayenne (to taste)1.5 cups
Brown Rice (long-grain)1.5 cups
White Rice (long-grain)Directions:
1
To prepare the gumbo: Prick duck skin all over with tip of a knife
2
In a heavy skillet brown kielbasa and duck in batches over moderately high heat, transferring as browned to paper towels to drain
3
Combine kielbasa and duck with broth and water in a 6-gallon kettle and bring to a simmer
4
Prick duck skin all over with tip of a knife
5
In a heavy skillet brown kielbasa and duck in batches over moderately high heat, transferring as browned to paper towels to drain
6
Combine kielbasa and duck with broth and water in a 6-gallon kettle and bring to a simmer
7
Pour off all but 1/4 cup fat from skillet
8
Add flour and cook roux over moderately low heat, stirring constantly, until a shade darker than peanut butter, about 30 minutes
9
Add onions, celery, and bell peppers and cook, stirring occasionally, until vegetables are crisp-tender
10
Add vegetable mixture to kettle and stir until roux is dissolved
11
Simmer gumbo, uncovered, 2 hours and let cool completely
12
Bone duck, discarding skin and bones
13
Chill gumbo overnight
14
Gumbo may be made 2 days in advance and kept covered and chilled
15
Discard fat on surface and reheat gumbo with cayenne, scallions, and salt to taste over moderate heat
16
Pour off all but 1/4 cup fat from skillet
17
Add flour and cook roux over moderately low heat, stirring constantly, until a shade darker than peanut butter, about 30 minutes
18
Add onions, celery, and bell peppers and cook, stirring occasionally, until vegetables are crisp-tender
19
Add vegetable mixture to kettle and stir until roux is dissolved
20
Simmer gumbo, uncovered, 2 hours and let cool completely
21
Bone duck, discarding skin and bones
22
Chill gumbo overnight
23
Gumbo may be made 2 days in advance and kept covered and chilled
24
Discard fat on surface and reheat gumbo with cayenne, scallions, and salt to taste over moderate heat
25
To prepare the rice: To a kettle of boiling salted water add brown rice, stirring, and boil 15 minutes
26
Drain rice in a large colander and rinse
27
Put colander over a kettle of boiling water and steam brown rice, covered with a kitchen towel and a lid, until fluffy and dry, about 25 minutes
28
Cook white rice in same manner, boiling 10 minutes and steaming 15 minutes
29
In a bowl toss brown and white rice together
30
Rice may be made 3 days in advance and kept chilled in resealable plastic bags
31
Steam rice to reheat
32
To a kettle of boiling salted water add brown rice, stirring, and boil 15 minutes
33
Drain rice in a large colander and rinse
34
Put colander over a kettle of boiling water and steam brown rice, covered with a kitchen towel and a lid, until fluffy and dry, about 25 minutes
35
Cook white rice in same manner, boiling 10 minutes and steaming 15 minutes
36
In a bowl toss brown and white rice together
37
Rice may be made 3 days in advance and kept chilled in resealable plastic bags
38
Steam rice to reheat
39
Serve gumbo over rice
40
Serve gumbo over rice