History was made last night, folks. The New Orleans Saints won the Superbowl. Can I get a big Who Dat for them??? We had a great time at our party at our house watching the game with family and friends. We had a ton of food, it was all fantastic! For our main dish, we had to pay tribute to our Louisiana team. We made a duck and andouille gumbo. I tried a new “trick” with making my gumbo that resulted in a major success! Read on and try it with your next gumbo!
Duck & Sausage Gumbo
2 duck breasts, deboned and cut into small pieces
game tame marinade
1/2 lb andouille sausage, cut into small slices
1 lb Holmes Smokehouse Garlic Pecan Smoked Sausage
1/2 cup oil
1/2 cup seasoned flour, plus a little extra
1 pkg frozen seasoning blend
2 cloves garlic, chopped
1 can Rotel Original Tomatoes
4 cans chicken broth
Approx. 8 shakes of Worcestershire Sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1/2 tsp ground cumin
8 berries allspice
2 bay leaves
Salt & Tony’s to taste
1 pkg okra – cooked down till no longer slimy
8 cups water
Put the smoked sausage in a microwave-safe bowl and cover with water, microwave on HIGH for 10 minutes, then drain and rinse (getting some of that grease off). Set aside.
Spray a large stockpot with nonstick cooking spray and set aside. In a cast iron skillet, heat oil over medium heat. While it’s heating, dredge the duck pieces in seasoned flour. Flash fry in the oil, just till crisp on each side (they don’t have to be cooked through). Set aside on paper towels. Once all pieces are fried, add the remaining 1/2 cup flour to the oil mixture and make a roux, stirring constantly. Once the roux has turned a dark brown, add the bag of seasoning blend and garlic and cook until softened. Pour the roux/vegetable mixture into the stockpot and place the stockpot on the burner that the skillet was on. Stir in the can of Rotel and the cans of chicken broth and allow to come back up to a light boil. This is a good time to add the rest of the seasonings. Once it’s boiling, add the okra, sausages and the duck, stir gently. Add the water and mix in well, then allow to simmer at least two hours, preferably on LOW most of the day for the best flavors.
Serve hot over rice and potato salad.