Teddys Duck Gumbo

I created this gumbo using wild duck, however any type of poultry may be used as a substitute. Serve the gumbo hot over rice. It’s a great meal on a cold Arkansas winter day.

Step: 1

Place the ducks in a slow cooker, fill with enough water to cover, and cook on Low until juices run clear, about 8 hours. Remove, reserving 3 cups of duck broth, and debone, discarding bones.

Step: 2

Place the water and 3 cups of duck broth into a slow cooker. Add the tomatoes, garlic, onion, celery, bell pepper, bay leaves, and gumbo base mix. Cook on High until the mixture boils. Reduce heat, and stir in the duck meat, okra, shrimp, and sausage. Cook until thickened, about 30 minutes. Serve hot.

Per Serving: 252 calories; protein 27.3g; carbohydrates 16.3g; fat 8.1g; cholesterol 119.7mg; sodium 856.7mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being cooked all of it , and the liquid completely covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.