Duck and Alligator Gumbo

Recipe Courtesy of Chef Erick Viera of Gamble's Red Bike Restaurant Jan. 15, 2000

RECIPE
Duck and Alligator Gumbo

2 cups flour 2 cups peanut oil
2 onions 4 tablespoons of Chef Erick creole seasoning seasonings
1 red and 1 green bell peppers 2 tsp crab boil seasoning
4 ribs of celery 5 bay leaves
1/2 cup chopped fresh garlic salt and pepper to taste
3 tablespoon tomato paste 3 lb. duckling
2 gallons GOOD duck stock 3 alligator sausage link
1 bunch green onions
1 bunch parsleydash to taste worcestershire
dash to taste your favorite hot sauce

1. make dark roux. The darker the better, just be carefull not to burn or get specs.
2.Add onion, pepper, celery,garlic, bay leaves and tomato paste. Keep stirring roux with vegetables for 3 minutes on medium heat.
3. Add duck stock, creole seasonings, crab boil, simmer 3 to 4 hours or until desired consistency. Skimming constantly.
4. The last 1/2 hour, add the diced duck and alligator sausage.
5. Finish with chopped parsley, chopped green onions,worcestershire sauce, hot sauce, salt and pepper, All to taste.

Before you start anything, you must roast the duck very well seasoned with salt, pepper and granulated garlic. 325 degrees f. for 2 and 1/2 hours. Let cool, then pull all the meat and sperate the bones for your stock

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