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This recipe is for a Cajun style gumbo that has been modified by adding in some local ingredients from the Midwest. It will take some time and plenty of patience, but rest assured that the time you put into it is well worth it.

We enjoyed every minute of cooking this; the best part we found about this recipe is that no matter where you are in the recipe, there is always something to do. The only waiting you will encounter happens when you’re standing over the big pot smelling the amazing aroma that will warm your house with a nice touch of Cajun tradition.
 


Step 1: Things You Will Need

The ingredients are separated out into categories to help you figure out what you should be looking for and where you should be looking when you go to the supermarket. 

Pots, Pans, and Other Hardware
• A 14 inch by 12 inch serving tray for the duck to rest in the bottom of the pot without touching the edges.
• 2 frying pans, one for the roux and one for the sausage.
• A 4-6 quart pot to boil 4 lbs. of shrimp.
• A 2 quart pot to boil the rice.
• A 4 gallon pot to add everything into at the end.
• 1 strainer.

Meats*
• 2 lbs. Andouille sausage
• 4 pounds of shrimp
• 1 (5 lb.) duck (when at the grocery store the weight is near the price on the label)

Fruits and Vegetables 
• 1 orange
• 1 red tomatoe
• 2 onions, chopped
• 4 toes elephant garlic, chopped
• 1 1/2 bunches green onions, chopped
• 4 stalks celery, chopped
• 1 lb. okra
• 1 sweet pepper, chopped
• 1 red pepper, chopped (handle with care, do not touch eyes after cutting)

Flavor Additives
• 2 shots bourbon (2 ounces)
• 1 12 ounce can of Busch light beer

Seasoning
• 2 tbsp. thyme
• 1 bay leaves
• 1 c. parsley, chopped
• 4 tbsp. Worcestershire sauce
• Salt, red pepper, black pepper and Tony Chachere’s seasoning to taste
• 1/2 tsp. poultry seasoning
• 1 tsp. salt
• ½ tsp. Cayenne pepper
• Old Bay crab and seafood boil
• 1/2 tsp. black pepper
• 1/4 tsp. allspice
• 1 tsp. basil
• 1/4 tsp. cloves

Grains and Cooking Materials
• 2 cups rice
• 3 1/2 c. flour
• 2 c. oil
• 6 quarts. Chicken stock (broth)
• 2 cups water


*If you are having trouble finding some of the ingredients, substitutions can be made for Andouille with regular sausage or a flavored sausage of your choice. If you are not able to find a duck, then you can substitute a chicken of the same weight. For best results use fresh vegetables, and unfrozen shrimp with heads still attached.
 

Step 2: Cooking Duck

1.) Turn oven on and preheat to 350 degrees

2.) Place a single sliced orange, single sliced onion, three diced garlic toes and two cups of water in the bottom of the 14 in. by 12 in. serving tray.

3.) Place sliced ingredients and half cup of olive oil in the bottom of the tray.

4.) Place two slices of orange and one slice of onion into rear of duck.

5.) Place the raw duck on top of the ingredients already in the bottom of the tray.

6.) Pierce the duck several times with a sharp knife )only through the meat and not all the way through).

7.) Season with salt, pepper, sage, oregano, cayenne pepper and basil leaf.

8.) Rub seasonings from step seven onto the skin of the duck.

9.) Place unvented cover over tray.

10.) Once preheated place the duck in the oven and cook for two and one half hours.
 

Step 3: Cooking Sausage

1.) Place 4 tablespoons of olive oil into one of the frying pans.

2.) Cut sausage link into multiple links.

3.) Place sausage links into pan.

4.) Cook sausage in pan until thoroughly cooked and firm.

5.) Add one half finely chopped onion, three whole sweet peppers, four stocks of celery, one garlic, one whole diced tomato, and one pound okra into pan.

6.) Add seasonings of your choice into pan.

7.) Thoroughly stir all ingredients together in pan.

8.) Add one can of Busch Light beer.

9.) Simmer all ingredients in pan on low for 15 minutes.

Step 4: Cooking Shrimp

1.) Fill 4-6 quart pot with three quarts of warm water.

2.) Add four tablespoons of Old Bay seasoning into pot.

3.) Bring pot of water to a boil.

4.) Once at boil, add shrimp into pot.

5.) Let shrimp boil in pot for 10 minutes.

6.) Remove pot from heat after 10 minutes.

7.) Let pot sit for two minutes.

8.) Separate shrimp from water in pot.

9.) Remove shell and legs of shrimp.

Step 5: Cooking Rice

1.) Fill the 2 quart pot with 5 cups warm water.

2.) Bring pot of water to a boil.

3.) Once at boil, add rice to pot.

4.) Let rice boil in pot until rice is fluffy and starch is removed, usually 5 – 10 minutes depending on burner.

5.) Remove pot from heat.

6.) Let pot sit for two minutes.

7.) Separate rice from water in pot with strainer.

Step 6: Cooking Roux

1.) Add four tablespoons of butter and two tablespoons of bacon grease into the second frying pan.

2.) Allow butter to fully melt in pan.

3.) Add 3 and one half cups of flour into pan.

4.) Constantly stir until dark chocolate color, be careful not to burn, burning is indicated by black spots.

5.) Once the roux becomes similar to chocolate in color, add one half of a chopped, peeled onion into the pan to keep the roux from burning.

6.) Once roux is the consistency of pancake syrup remove from heat.

Step 7: Bringing It All Together: Cooking Gumbo

1.) Add roux to the 4 gallon pot.

2.) Add chicken stock to the pot and stir until smooth texture.

3.) Add in the bourbon.

4.) Add in sausage and vegetables.

5.) Simmer on low for one hour.

6.) After one hour, add duck meat and shrimp.

7.) Cook on medium for an additional hour.

8.) Add green onions, and parsley.

9.) Cook for 30 additional minutes.

My wife and both are allergic to shrimp, and other various seafoods and shellfish. Can you recommend a substitution? <br><br>This looks absolutely delicious.
I find that the recipe works fine for me if I don't include the shrimp in it.
Thanks for replying. This will help when I attempt this recipe.
There is a saying, that gumbo can contain 'Anything that walks, flies, swims, or crawls'. The protein can be anything you can get ahold of that doesn't put you in the pot first. There's even Gumbo Z'herb, which is basically vegetarian gumbo. It works best if the stock you use is generally the same as the meat you use. I.E. you generally won't see a shrimp stock with a chicken and sausage gumbo. Also, chicken and sausage is by far the most common. Seafood gumbo is fine and well, but most gumbo out there these days is chicken and sausage. <br><br>Also, this recipie is a sample. Keep that in mind. If you have 100 different cajuns, you have 100 different recipes for gumbo. Mine, for instance, never includes tomatoes or okra. In my opinion okra should only be eaten fried, and sparsely at that. <br><br>If you don't use okra, use file'. If you don't have either, just make the roux thicker. <br><br>Feel free to experiment with it. What you really need, down basically, for a gumbo is a roux, trinity, and stock. If you have those three ingredients, you basically have a gumbo. Unless, of course, it's an ettouffee, or a sauce piquant.
Thanks for the clarification. All of our family in Louisiana use shrimp (or mudbugs) and okra, and have said if it isn't in there, then it isn't gumbo. My wife is really looking forward to me trying out this recipe. I appreciate the feedback.
I could not have stated the truth of Gumbo any more eloquently than you have. Amazing reply.

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