Ingredients with Measurements:
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 4 cloves garlic, minced
- 1 pound duck meat, cut into bite-sized pieces
- 1 pound andouille sausage, sliced
- 1 can (28 ounces) diced tomatoes
- 6 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Chef's knife
- Cutting board
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven over medium heat. Add the flour and stir constantly until the mixture turns a dark brown color, about 15-20 minutes.
2. Add the onions, celery, bell pepper, and garlic to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. Add the duck meat and andouille sausage to the pot. Cook for 5-7 minutes, stirring occasionally, until the meat is browned.
4. Add the diced tomatoes, chicken broth, bay leaves, thyme, oregano, cayenne pepper, salt, and black pepper to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let simmer for 1-2 hours, stirring occasionally, until the gumbo has thickened and the flavors have melded together.
6. Remove the bay leaves from the pot. Stir in the chopped parsley and green onions.
7. Serve the gumbo hot over rice.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Cook over medium heat until boiling, then reduce to low heat and simmer.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 450
Fat: 30g
Saturated Fat: 8g
Cholesterol: 95mg
Sodium: 1200mg
Carbohydrates: 17g
Fiber: 3g
Sugar: 6g
Protein: 26g
Substitutions for ingredients:
- Chicken or turkey can be substituted for duck meat.
- Smoked sausage can be substituted for andouille sausage.
Variations:
- Seafood gumbo: Add shrimp, crab, and/or oysters to the gumbo during the last 10-15 minutes of cooking.
- Vegetarian gumbo: Omit the meat and sausage and use vegetable broth instead of chicken broth. Add okra and/or eggplant for a meaty texture.
Tips and tricks:
- Make sure to stir the flour and oil constantly to prevent burning.
- Use a heavy-bottomed pot to prevent the gumbo from sticking to the bottom.
- For a thicker gumbo, add a roux made from equal parts flour and oil to the pot before adding the vegetables.
Storage instructions:
Store leftover gumbo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gumbo in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the gumbo in bowls over a bed of rice. Garnish with chopped parsley and green onions.
Garnishes:
Chopped parsley and green onions.
Pairings:
Cornbread, crusty bread, or garlic bread.
Suggested side dishes:
Collard greens, roasted sweet potatoes, or a green salad.
Troubleshooting advice:
- If the gumbo is too thin, simmer it for a longer period of time to thicken it up.
- If the gumbo is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure to cook the duck meat and andouille sausage to an internal temperature of 165°F to prevent foodborne illness.
- Store leftover gumbo in the refrigerator within 2 hours of cooking.
Food history:
Gumbo is a stew that originated in Louisiana in the 18th century. It is a fusion of African, Native American, and European cuisines.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve the gumbo hot over a bed of rice.
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Region: Louisiana