Crock Pot Duck Gumbo
Stewed in a rich roux, the duck pieces absorb the spicy, salty flavor of this Cajun gumbo. Tastes even better the next day after cooking.
Ingredients
-
1
2 Whole Maple Leaf Farms Ducks, cut in quarters, parboiled for 10 minutes
-
2
1 cup Oil
-
3
1 cup Flour
-
4
1 tsp. Garlic Salt
-
5
Hot Sauce, to taste
-
6
2 cups Water
-
7
2 Celery Stalks, diced
-
8
1/2 Green Bell Pepper, diced
-
9
2 medium Onions, diced
-
10
1/2 lb. Smoked Link Sausage
-
11
To Taste Worcestershire Sauce
Directions
Make a dark roux
-
1
Pour oil in a heavy skillet over low heat.
-
2
Gradually sprinkle the flour into the hot oil, stirring constantly.
-
3
Sprinkle in garlic salt.
-
4
Stir the mixture constantly until it reaches the desired color, which may take up to 30 minutes.
-
5
Remove from the heat and continue stirring until it has cooled a bit and there's no risk of burning.
-
6
Add hot sauce and 2 cups of water to make a gravy.
-
7
Allow to simmer while preparing next step.
Dice vegetables and place in bottom of slow cooker.
-
1
Pour gravy over duck and vegetables.
-
2
Turn slow cooker on low and cook at least 8 hours.
Two hours before serving, remove duck pieces from slow cooker.
-
1
Remove meat from bones and cut into chunks.
-
2
Return duck meat to slow cooker.
-
3
Slice sausage and add to gumbo.
-
4
Finish cooking.
Serve
-
1
Serve over rice, adding Worcestershire or any other flavoring to taste.
-
2
Tastes even better the next day after cooking.
