1 Review

Goodie! I'm the first to review your recipe. :-) First, I just want to say that I used 2 duck carcass's , so I supplemented the dish with chicken, since the breast meat from the ducks were used for something else. Otherwise I used the ingredients as you posted. I did do things in a little different fashion, though, in order to make a really rich stock and not have to dig the meat/bones out after everything was mixed together. After browning the carcass's/meat, I simmered them slowly in the 2 quarts of water, for a few hours.While they were simmering, in another pot, I made the rue and added the remaining ingredients along with the smoked sausage. After the meat/carcasse's were done simmering and were very tender.....and cooled, I deboned it and added it back to the stock. I then added the meat/stock to the pot with the rue/trinity/smoked sausage mixture. I did add a hand full of okra, as I like okra in my gumbo. I served a spoonful of steamed rice on top. This was a wonderfully delicious gumbo. I've eaten quite a bit of gumbo's in restaurants and some that a friend has made and this surpasses their recipes BY FAR. All the flavors were spot on. It can be a little time consuming if you simmer the meat/bones longer, but that is personal preference. One, which I don't mind. This is definatly a keeper. I hope you don't mind me doing things in a different order, but it just seemed easier this way and really made a nice stock. I was afraid I wouldn't get all the flavour from the bones, if I put them as you suggested. Everything else would have overcooked and would have been a bit messy to debone with the other ingredients involved. Again, this was wonderful. Thank you for a delicious meal. It really hit the spot at dinner tonight, as it's only in the 20's here. Brrrr... LeeAnn P.S. Sorry for this being lenthy and I hope it made sense. lol

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L. Duch January 19, 2008
Wild Duck Gumbo