Smoked Duck and Andouille Gumbo

[SigNate]

Making a gumbo for an all day feasting/party for one of Mardi Gras' biggest and best parades. Endymion! I decided to make a gumbo to compliment jambalaya we'll be making out there Saturday on the parade route. I made the gumbo a couple of days early because a good gumbo is even better after sitting a few days.
I got started a day later than I had planned to. I put the almost twenty pounds of ducks to smoke in my Smokin' Tex smoker with apple and oak wood. I took them out after the duck reached an internal Temperature of 165* and set them aside to cool down a bit before deboning the meat. The bones and some fat were used to make the stock for the gumbo and the skin was tossed.

Yeah they do look a bit dark but I wanted a good smoky flavor to reach the meat.

The next day after making the stock I skimmed off the solidified fat and used that to make some of the roux for the gumbo.(no pics of that)That wasn't going to be enough so I made more roux using butter.
Time to make more roux and that meant time for an ice cold beer. My Abita was so excited about the gumbo that it couldn't contain itself.

When the roux was just about right which for a Duck/Andouille Gumbo I like it dark I added the onions, celery and bell peppers mixed up well, put the lid on and set aside.

Using my 24 qt. satinless stock pot it was time to brown the andouille and tasso.

Slowly I added the strained duck stock and roux/seasoning mixture and brought that up to a light boil. Then added spices, garlic and the boneless duck and let that simmer about an hour or so.
Here it is at the point I turned it off and set aside to cool. There's still little bitty pieces of duck fat that I left in to give it more flavor. Mmmmm............

It was placed in the fridge and will be warmed up and simmered a lil more Saturday in my small 5 Gallon Cast iron jambalaya pot.
Of course I had to taste it and it seems to be right about how I love it! I'll get a few more pictures Saturday.

[cgoods17]

so when are you going to host a SaltyCajun cookout?

[meaux fishing]

Looking good as always

[Cappy]

The gumbo looks amazin' smoked duck is one of our favorites too. We boil the smoked duck and debone to make ours and add smothered okra.

[swamp snorkler]

Looks good Nate!

[BIGV]

That has me hungry for gumbo early this morning!

[Matt G]

O Hell yea! I'm going find me some gumbo for lunch..

[SigNate]

Sorry about the misery I caused some of you yesterday. Lol......


Got the rice cooking now and bagged to gumbo in big Cabela's brand Foodsaver bags for easy transport. Just need to get ice after mass this morning and I'll be ready to go.

Oh, I might pick up some fresh french and St. Joseph bread to slice up to serve with the gumbo. Mmmmmm..............

[SigNate]

Thanks all! I really was a fantastic gumbo and a great time too!!!

Alright so Saturday we got out to the parade house on Orleans Avenue and after a quick little setup we were ready to get the jamabalaya cookin' and the gumbo warming. I brought my 5 gallon cast iron pot to keep the gumbo warm and heated 3/4's of it to start out with.

Darren brought hi ten gallon pot out to make jambalaya in. I wanted to get pictures as it progressed but only got this one of the sausage browning while I was stirring it.

That was one darn good jambalaya!!!
Yours truly stirring the gumbo.

Darren and myself.

We walked down the street to another party and indulged in some grilled oysters.

Raw ones too!

Some partygoers.

Three buddies!

Once the parade gets started it get deafeningly loud.

I was hoarse yesterday but this parade goer had a sign.

Somebody enjoying the Duck Gumbo! He had a good three bowls worth that I know of. Lol.....

[Matt G]

Looks like a blast.... Those grilled oysters look awesome.

[BloodKnot]

If there was a SaltyCajun cookoff...You would have my vote!