World's Championship Duck Calling Contest
& Wings Over the Prairie Festival
1/2 cup of peanut oil
4 tablespoons flour
1 1/2 diced onion
1 1/2 diced bell pepper
1 pound of diced andouille sausage
3 cups of duck breasts
3 quarts duck stock
1 tbs filè powder
1 tbs salt
1 tbs pepper
1 teaspoon ground thyme
3 tbs Gumbo seasonings of choice
5 cloves minced garlic
1 lbs of medium peeled Shrimp or crawfish tails
6-8 cups of warm white rice
1. In a heavy skillet over medium-high heat, combinepeanut oil and flour to make the roux. Cook while stirring constantly to keepfrom burning. Cook for at least for 30 minutes or until the desired color youwant.
2. In a stockpot over medium heat, cook sausage untilbrowned. Add duck, Add stock, filé powder, salt, gumbo seasonings and garlic.Stir in roux mixture thoroughly and bring to a boil, stirring often. Reduceheat to low, cover, simmer about 1 1/2 hours.
3. In the last 15 minutes, stir in shrimp, andthyme. Cook until shrimp is pink. Mound about 3/4 cup rice in bowls and ladlegumbo over.