Recipe of the Month: Kelly Haydel's 3 Day Gumbo

Ingredients

4-5 lbs. duck or goose breast, cubed (legs and gizzards optional)
4 lbs. smoked sausage/Kielbasa
1 head of celery
5 nice-sized onions (yellow preferred)
2 bunches of green onions
1 bunch of parsley
2 lbs. of okra
2 bell pepper (optional)
2-3 bay leaves (optional)
File’ (optional)
Tony Chachere's Creole Seasoning to taste (At the end of cooking!)
Roux (Either homemade or store bought)

Day 1: In a large stock pot fill with water until duck/goose meat is covered, about 2-3 inches, cover and bring to boil for about 30-45 minutes. Note: A froth will be created and should be skimmed off. Take off the fire and let cool before placing in the refrigerator over night.

Day 2: Remove pot from the refrigerator and skim any fat off the top. If you prefer boneless legs, remove them and debone at this time and return to the stove. Slice sausage/kielbasa into ¼- to ½-inch slices. At this time you can cook the sausage/kielbasa either in a skillet or in the oven at about 325 degrees to render some of the fat, but it isn’t necessary. Then add sausage/kielbasa to the pot.

Dice celery, onions, bell pepper, okra, green onions (reserve green tops for later). Note: lots of times I will put those vegetables in a food processor and almost make a puree. Also, frozen okra works great—it doesn’t need to be fresh. Add bay leaves and roux.

If you are using powder (dry) roux, sprinkle it in while gumbo is boiling. If it’s an oil-based roux, add about a spoonful at a time and let it dissolve before continuing. Bring to a boil for one hour. Take off fire and let cool some before returning it to the refrigerator.

NOTE: Roux is browned flour that thickens and adds flavor. The darker the roux, the less it will thicken. I make my own and it is about the color of cocoa powder.

Day 3: Return pot to the stove and bring to a boil for about 15 minutes. Add some diced parsley and green onion tops, and remove from the fire.

You're ready to serve over rice. File' (Ground sassafras leaves) is traditionally added to the bowl after serving. Do not add to the pot while cooking or it will make the gumbo bitter. Also, try to "fish" the bay leaves out if you get a chance, but if you forget, no problem. Just don't eat em'!

Enjoy!

-Kelly Haydel - Haydel Game Calls