Sep 282019

Fall has arrived. Hopefully soon, the weather will turn cool. Time to start making gumbo. Here are two gumbo recipes this week.

1 1/2 cups Canola Oil

1 1/2 cup Flour

1 1/2 cups Onion, diced

3/4 cup Bell Pepper, diced

1/2 cup Celery, diced

1 pound Andouille Sausage, sliced

1 gallon Chicken Stock

1 Bay Leaf

1/4 teaspoon Thyme

1 teaspoon Worcestershire Sauce

Hot Sauce to taste

1/2 pound Duck Meat, cubed

1/2 pound boneless, skinless Chicken Breast, cubed

Creole Seasoning to taste

In a heavy-bottom pot or Dutch venison, add oil and cook over medium heat. When oil is hot, add flour all at once, and stir quickly to combine. Cook, stirring constantly until roux has turned dark brown.

Add onions, bell pepper, celery and andouille to roux and cook until onions are wilted and transparent, about 5 minutes. Add stock to mixture and stir quickly with a whisk, bringing to a boil. Add bay leaf, thyme, Worcestershire sauce and hot sauce. Add duck and chicken meat. Reduce heat and cook for 45 minutes to one hour. Adjust seasonings by adding Creole seasoning t taste.


Good Cooking, Good Eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.