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Filé Fowl Gumbo

Ingredients

  • breasts from 3 large ducks
  • 6 Tbs Old Bay Seasoning®
  • 2 Tbs garlic powder
  • 1 Tbs oregano
  • 1 Tbs salt
  • 3 Tbs file' powder
  • 5 bay leaves
  • 4 large yellow onions - coarsely chopped
  • 1 bunch green onions - chopped
  • 4 red bell peppers - coarsely chopped
  • 1 cup olive oil
  • 1½ cup all purpose flour
  • 20 oz frozen cut okra - thawed
  • 2 lb. frozen cooked, shelled shrimp - thawed
  • 24 oz. frozen cooked, shelled crawfish - thawed
  • 1 ½ lb. andouille keilbasa, or smoked sausage - halved lengthwise, then sliced

Instructions

  • Slow-cook duck overnight in water only. Debone. Mince. Cover tightly to prevent drying. Set aside.
  • Add 9 cups well-strained duck broth to 2-gallon pot. Add water to bring to 9 cups if necessary.
  • Mix seasonings well. Add all vegetables but okra and seasonings to broth. Stir well.
  • Simmer until onions are translucent. Remove from heat.
  • In heavy skillet, heat oil and slowly whisk in flour. Stir constantly over low-medium heat until roux is chocolate brown.
  • Remove roux from heat and let rest 10-15 minutes.
  • Add roux to pot. Mix well.
  • Add duck, okra, and andouille. Mix well.
  • Simmer until okra just becomes tender.
  • Add shrimp and crawfish. Simmer 5-10 minutes.
  • Serve with rice. Freezes well.