Fall is my favorite time of year. First and foremost, I love the hunting season, from dove and Teal to deer season it’s all good to me. I have a good friend that I have spent many weekends with in Rockport and in the Lower Laguna Madre chasing down redfish and trout and enjoying some awesome duck hunts as well. Robert Moore is a unique guy with a passion for the outdoors that is to be admired. We have prepared a few meals together and enjoy discussing cooking techniques and preparations on a continued basis. If you are a hard core wade fisherman or duck hunter you will want to get on a waiting list to enjoy a trip of a lifetime with Robert as he guides you through the back lakes of Port Mansfield and Rockport on a journey to enjoy a memorable experience on the water and in the marshes of the lower Texas coast. He can be reached at 832-884-4540
Last fall Robert prepared a duck gumbo that was truly the best I have ever tasted and he was kind enough to share it with us. I hope you enjoy it as much as we have.
Roux & Trinity
•1 cup flour E.G. Kentucky Kernel
•½ cup extra virgin olive oil
•½ salted butter
•3 cups chopped onions
•2 ½ cups chopped bell pepper
•2 cups chopped celery
•5 garlic cloves, minced
•½ c. sherry wine or ½ c. cooking wine
•2 ½ qts duck stock or beef stock. Preferably homemade
•Duck meat, 5-6 cups duck breast cubed ½”X ½”
•2 lb. Andouille sausage cubed ½” X ½”
•5 bay leaves
•14 oz. can of stewed tomatoes
•2 tablespoons of dried thyme
•2 teaspoons garlic powder
•2 teaspoons onion powder
•2 teaspoons black pepper
•1 teaspoon white pepper
•1 tablespoon Worcestershire sauce Louisiana, Cajun Chef or Crystals’ hot sauce to taste
Bedding & Topping
•2 ½ cups fresh okra chopped and fried for topping
•2 cups steamed white rice or my favorite is SooFoo. This can be found at Whole Foods.
•Put just a pinch in every bowl
1. MEAT REP: In a med. frying pan add a t, of olive oil and heat to medium high. Place 1 c. of meat in pan at a time, brown until all moisture is gone and meat is cooked. Repeat process until all of the meat is cooked. Set aside in a bowl until it is needed in step 3. 2. ROUX & TRINITY: Start the roux by pouring the oil first in the bottom of the stock pot oyou plan to make your gumbo in and set to medium heat. When oil is hot enough that a pinch of flour causes it to sizzle like it is frying, begin adding the flour to the oil while stirring constantly with a whisk or wooden spoon. The roux requires constant stirring while cooking to prevent it from burning and it may be necessary to reduce the heat during cooking several times to prevent the roux from burning. Once half of the flour has been added put the butter in. Continue the process as you where while slowly adding the remainder flour. You will notice the roux slowly beginning to get darker as you stir it. The correct shade for a gumbo roux will look like a melted milk chocolate. It could take 30-45 minutes for the roux to reach its desired shade, be sure to keep an eye on the heat during the cooking process so that the roux does not burn. If you burn the roux, start over. Once the roux has reached its correct shade add the onions, celery and bell peppers (trinity) to the roux, add the garlic and set heat to low. Allow the mixture to simmer for about 10 minutes
3. GUMBO: Add the wine, 2 quarts of strained stock, browned duck meat and sausage to the pot with the roux/trinity and set heat to medium. Add all seasonings and remaining ingredients to the pot and stir gently until the roux and stock blend together. Once pot boils for 5 minutes reduce heat to low and cook over low heat for 2 hrs. The gumbo may look thin when all the ingredients are first added to the pot but it will cook down into a very nice consistency over the next two hours. As the gumbo thickens add the remaining stock. The longer it cooks the better it gets, 3 to 4 hrs is best but not necessary.
4. During the cooking process some oil from the roux and fat from the sausage will float to the top. You can use a big gravy spoon to skim it off the top. It makes for a better finished product.
5. BEDDING AND TOPPING: Any gumbo is best served over white rice with a big piece of French bread. Fried okra over the dish makes for great treat as well. Pan fry okra with no flour to a crisp and top each bow with about 10 pieces. Frying the okra and placing on top allows for a gumbo of better/silky consistency than adding it into the dish beforehand.
6. Enjoy and share with friends!