Quote:
Originally Posted by FF_T_Warren
Boil ducks, andouille, and Tasso down until ducks are ready to debone. Debone ducks and throw away skin/bones. In a black iron make a dark roux, add onions/bell peppers(assorted colors)/garlic. Then add stock with all meat and cook down. Season to taste. Ill take this over seafood gumbo any day. It's incredible. If u have access to John folses after the hunt book it the smoked woodduck gumbo. Just a slight variation to make it easier
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I use this recipe and it's the best Gumbo I've eaten, period. I've used fresh deer sausage and grew up with it in Gumbo and it's hard to go wrong! I likes how it looks too when the casing shrinks and you gots the meat hangin out the ends.... You do need some smoked in there too though.
Can't wait to get out of Ghana and into a bowl of Gumbo in sweet home Louisiana!