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Who Dat Sausage & Duck Gumbo

Who Dat! The Saints are going to the NFC Championship and I am SOOOO excited. If you know me, you know I love my Saints football and it only makes sense to prepare classic Louisiana dishes while watching the game. My sausage & duck gumbo recipe is so damn good!

This recipe is super special because I used a very powerful ingredient to prepare the homemade roux: rendered duck fat.

Duck fat is way more flavorful than butter and it really gave the roux extra depth and flavor which made the gumbo even more delicious.

I highly recommend using duck fat in place of better for several dishes, not just gumbo.

If you are reading this, I really really need you to root for my Saints! We are playing in the Mercedes Benz Dome against the LA Rams and I just want to see my boys make it to Super Bowl for a second time.

For this recipe you will need:

1 cup rendered duck fat

1 cup all-purpose flour

4 stalk celery, diced

1 large onion, diced

1 large green bell pepper, diced

3 garlic cloves, minced

8 cups chicken stock

1 Tbsp Worcestershire sauce

2 Tbsp Louisiana hot sauce

2 bay leaves

2 Tbsp Cajun seasoning

2 links Andouille sausage, cut into half moons

1 lb. duck breast, skin removed

Curly Parsley, chopped

Begin by making the homemade roux. In a large Dutch oven or pot, heat the rendered duck fat over medium-low heat. Add the flour and stir continuously until the roux turns peanut butter – chocolate brown. The key is to keep stirring as the roux will easily burn if left unattended. *I recommend stirring with a wooden spoon.*

Next, add the holy trinity: onions, celery and bell pepper. Combine with the roux and sprinkle with a generous amount of salt to draw out the liquids. Cook until the veggies are tender, about 10 minutes. Add the minced garlic and cook for an additional 2 minutes.

Next, add the chicken stock, Worcestershire sauce, hot sauce, bay leaves and cajun seasoning. Stir everything together and bring to a rolling simmer. Allow to cook for 45-60 minutes. Next, add the entire duck breast to the gumbo. Remove the duck breast after about 12-15 minutes and shred with two forks.

Add the duck meat back to the gumbo along with the sausage. Cook for an additional 25-30 minutes, allowing all flavors to COME TOGETHER (RIGHT NOW… get it? Beatles…)

Season with salt, pepper and more hot sauce to taste. Serve over a bowl of hot rice and garnish with parsley.

Hell Yeah.

Bon Appetit.

WHO DAT.

 

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