Hey Fella’s, why not whip up a big batch of NorthWoods Duck Gumbo to serve your buddies this deer hunting season. They’ll be talking about your gumbo way into next year, possibly until the next hunting season. Serve northwoods duck gumbo with long grain white rice.
NorthWoods Duck Gumbo may not be your traditional style gumbo but duck gumbo is filled with lots of flavor and plenty of zip. The ‘northwoods’ part of this gumbo is the: ground duck, wild rice medley, a bottle of beer and a light sprinkling of cheddar cheese….I know, I know….cheese on gumbo! Well, guys, I’m from Wisconsin and I put cheese on everything:)
A Few Gumbo Facts:
Gumbo [GUHM-boh] This creole specialty is a mainstay of New Orleans cuisine. Gumbo is a thick, stew-like dish that can have any of many ingredients, including vegetables such as okra, tomatoes and onions and one or several meats or shellfish such as chicken, sausage,ham, shrimp,crab or oysters. The one thing all good gumbos begin with is a dark roux, which adds an unmistakable, incomparable rich flavor. Okra serves to thicken the gumbo as does file’ powder, which needs to be stirred in just before serving.
The famous gumbo z’herbes (“with herbs”) was once traditionally served on Good Friday and contains at least seven greens (for good luck) such as spinach, mustard greens, collard greens, and so on. The name Gumbo is a derivation of the African word “okra.”
Aren’t exactly sure what a roux is or how to make a roux? Learn more here: What is a Roux?
Don’t let the long list of ingredients scare you away..this recipe is super, duper easy to make and way beyond delicious!
NorthWoods Duck Gumbo
Warm up this winter with a big bowl of NorthWoods Duck Gumbo
- 2 pounds ground duck (Maple Leaf Farms)
- 16 oz chorizo sausage (El Popular Chorizo)
- 1/4 cup vegetable oil
- 2/3 cup all-purpose flour
- 2 cups chopped onions
- 1 1/2 cups chopped green pepper
- 1 1/2 cups sliced celery
- 4 cloves garlic, minced
- 1 cup shredded carrots
- 4 tablespoons dried parsley flakes
- 1 can (14 1/2 oz) stewed tomatoes
- 1 can (10 1/2 oz) condensed tomato soup
- 2 bay leaves
- 2 tablespoons Worcestershire sauce
- 1 teaspoon pepper
- 1 teaspoon salt
- 2 teaspoons creole seasoning
- 1/4 teaspoon cayenne pepper
- 2 tablespoons hot sauce
- 3 teaspoons chicken bouillon powder or crystals
- 3 quarts water
- 1 12 ounce bottle of beer
- 16 oz package wild rice medley, uncooked
- 16 oz long grain white rice cooked, for serving
- 2 cups sharp cheddar cheese, optional
In a large Dutch oven or soup pot, brown ground duck and chorizo sausage in 1/4 cup vegetable oil. Remove browned duck and sausage and set aside. Discard all but 2/3 cup drippings. Add flour to drippings; cook and stir over medium heat until brown, about 12 to 14 minutes. Add duck/sausage mixture, onion, green pepper, celery, garlic, carrots and parsley flakes. Cook for 15 minutes, stirring occasionally. Add next 13 ingredients. Mix Well.
Bring to a boil, reduce heat; cover and simmer 60-75 minutes. Add more water if needed. Remove the bay leaves and serve with rice and cheese.