Warm up this winter with a big bowl of NorthWoods Duck Gumbo
Course Soup
Cuisine All-American
Prep Time 10 minutesminutes
Cook Time 1 hourhour45 minutesminutes
Total Time 1 hourhour55 minutesminutes
Servings 20servings
Author Lynn / Turnips 2 Tangerines
Ingredients
2poundsground duckMaple Leaf Farms
16 ozchorizo sausageEl Popular Chorizo
1/4cup vegetable oil
2/3 cupall-purpose flour
2cupschopped onions
1 1/2cupschopped green pepper
1 1/2cupssliced celery
4clovesgarlic, minced
1 cupshredded carrots
4tablespoonsdried parsley flakes
1can (14 1/2 oz)stewed tomatoes
1can (10 1/2 oz)condensed tomato soup
2bay leaves
2tablespoonsWorcestershire sauce
1 teaspoonpepper
1teaspoonsalt
2teaspoonscreole seasoning
1/4teaspooncayenne pepper
2tablespoonshot sauce
3teaspoonschicken bouillon powder or crystals
3quartswater
112 ouncebottle of beer
16 ozpackagewild rice medley, uncooked
16 ozlong grain white rice cooked, for serving
2cupssharp cheddar cheese, optional
Instructions
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.