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KARL’S RECIPES

CAMERON PARISH DUCK, ANDOUILLE & OYSTER GUMBO

CAMERON PARISH DUCK, ANDOUILLE & OYSTER GUMBO

3 Tamed ducks (cut up & seasoned)
2 1/2 lbs. Andouille sausage
2 1/2 lbs fresh sausage
3 cups all purpose flour 2/3 cup cooking oil
1 1/3 cups rendered duck fat
1 gallon chicken broth
8 Tbs. chicken base
1 1/2 gallons water
8 tsp. Cajun/Creole seasoning
32 oz. vegetable mix (onion bell pepper, celery, garlic)
1 quart oysters
1 bunch chopped parsley
1 bunch chopped green onion
 Heat 2 Tbs. Cooking oil in large Dutch oven.
Place duck pieces in pot & brown while rendering fat for 30 minutes.
Brown Andouille for 3 minutes and remove both meats from pot.
Add the cooking oil and flour and whisk for 30 minutes until it turns to a
chocolate color.
Add water and chicken stock and bring to a boil.
Place the vegetables in the liquid.
Return the duck, Andouille, and fresh sausage to pot.
Season with Cajun/Creole seasoning.
Add chicken base and let cook for 2 1/2 hours on medium heat.
Add oysters, green onions, and parsley.
Turn off heat.
Serve over Louisiana Rice and enjoy!

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