Arkansas Style Gumbo

[SledNeck]

Seen some questions on roux and such, so I thought Id post this

My recipe...

-Goose or duck or both (i use 2 goose breasts)

(I like to cut the breast up in cubes first after tenderizing it)

The tenderizing part is pretty important

Place in pot and cover with chicken broth and 1/2 beef boullion cube

add yellow onion, bell pepper, fresh garlic minced,bay leaves, salt & pepper

boil it for an hour or so then take a strainer and strain the broth into something then pick the meat out and put it in the broth

-ROUX

cut up 1 package of bacon and cook it in a pan (not too high of heat)

add flour little bits at a time to the bacon grease (med heat) remove cooked bacon

This part sux---- stir for 1/2 hour without stopping... YOU DO NOT WANT IT TO BURN AT ALL... Its ready when its a little darker than carmel.

In my experience, bacon roux is the best. butter burns and lard floats to the top when combined with broth

- when the Roux is done add=

salt & pepper

bell pepper (I use 2)

1 cored out and diced jalapeno pepper

Yellow onion (i use 1.5)

Okra (as much as you want)

canned diced tomatoes

1 tsp cayenne

garlic powder (your call as to how much)

louisiana hot sauce (your call)

1.5 tsp worchestshire

add broth

now you can add shrimp or andouille sausage to the gumbo, but I usually just go with a small amount of shrimp and skip the sausage

after its cooking for say, 10 minutes I add the gumbo file (the most important ingredient)

1.5 or 2 tbsp, then stir in good

let simmer (low) for 1.5 hours

Learned this recipe in the duck capitol of the world.. enjoy

[reinhard1]

thanks for this reciepe!!!!sounds great. good luck.