This makes a REAL big Gumbo - so you may want to divide the recipe in 1/2. also you can use Chicken, Hen, Guinea Hens, or Rabbit.
Duck, Andouille and Tasso Gumbo - For the Freezer
2 - 4-5# avg Ducklings or Mature Duck - skinned deboned and cut into bite sizes
4 LBS Andouille or Smoke Sausage � cut into bite sizes
3 LBS Pork Tasso � cut into bite sizes
10 QTS water
10 heaping Tablespoons Roux ( I use Savoie�s Dark Roux or make your own )
� cup cooking oil
4-5 Chopped onions (med size)
2-3 Chopped Bell pepper
1 Bunch Green Onions (Shallots) chopped
� cup Parsley flakes
2 sticks Butter (Oleo)
3 - 8oz cans Contadina Tomato Sauce (optional)
1 - 10 oz can Rotel Diced Tomatoes (optional)
In a large pot (at least 12 quarts). Brown the boneless Ducks in cooking oil, after it is browned well, remove it from the pot, brown your Andouille next and remove from pot.
Add Butter, Bell Peppers, Onions and brown well.
Add Water and Roux, stir to dissolve the Roux, next add Tomato Sauce and Rotel, cook on med fire for 1.5 or 2 hours.
Add Duck, Andouille and Tasso - cook another 1-2 hours or until Duck is tender, then add Seasoning to Taste. I like Konrico Creole seasoning (or Tony�s)
Add Chopped Green Onions and Parsley � cook another 25 min � tasting for seasoning.
Freeze in small portions � thaw in microwave
Make a Good Potato Salad to go with this.
