Recipe: Oyster and Duck Gumbo
Summary: With its dark, rich roux, plump oysters and tender duck meat, this gumbo from Chef John Besh is nothing short of Holiday perfection.
- 1 cup canola oil
- 1 cup all-purpose flour
- 3 large onions, diced
- 1 large domestic duck or 3 average-sized wild caught, each cut into 12 pieces
- 2 tablespoons Creole seasoning
- 2 pounds spicy chicken sausage links, sliced into ½-inch pieces
- 2 green bell peppers, seeded and diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 7 green onions, chopped
- 4 quarts store-bought chicken stock
- 2 bay leaves
- 1 pound andouille sausage, chopped
- 1 tablespoon Worcestershire sauce
- salt and freshly ground black pepper
- Tabasco sauce
- 3 cups shucked oysters
- 1 cup oyster liquor
- 6 cups hot cooked white rice
- Make a roux by heating oil in a large cast-iron or heavy-bottomed pot over high heat; whisk flour into hot oil. It will immediately sizzle. Reduce heat to medium; continue whisking until roux is the color of peanut butter, about 15 minutes. Add onions, stirring into roux with a wooden spoon. Reduce heat to medium-low; continue stirring until roux is brown, about 10 minutes.
- Season duck with Creole spice. Add duck to pot, increase heat to medium, and cook, turning pieces until browned, about 10 minutes.
- Add chicken sausage and stir for 1 minute; add bell peppers, celery, and garlic. Cook, stirring, about 3 minutes. Add green onions, chicken stock, and bay leaves. Bring gumbo to a boil, stirring occasionally. Reduce heat to medium-low and simmer for 45 minutes; stir occasionally, skimming off fat from surface of gumbo as it simmers.
- Add andouille, and Worcestershire. Season with salt, pepper, and Tabasco. Simmer for another 45 minutes, continuing to skim fat from surface.
- Add oysters and oyster liquor just before serving. Serve in bowls over rice.
Photo and recipe adapted from New Orleans Online