Smoked Turkey and Sausage Gumbo

I walked into my local grocery store with one idea for dinner and worked my way through the aisles gathering everything I needed.  I was all set to go until I rounded the corner and caught the sweet aroma of the store's smoker (yes, they have one right in the middle of the store!)  Now, I normally avoid traditional barbecue and smoked meats since it is usually high in sodium and other not-so-good-for-yous.  But once I saw the lovely smoked ducks in the case I started thinking gumbo - specifically a gumbo I had at a family reunion during my youth which blew my little mind.

I start this one with a traditional roux, but only about half the amount you find in traditional gumbo since smoked duck has a such a rich flavor.  Then I build on several layers of chicken andouille sausage, vegetables and herbs, but no added salt.  I made some fluffy Carolina Gold rice on the side and our little family or four destroyed an entire pot. 

Now, before you dive in to make gumbo please follow this one tip:  Measure, cut, chop, and set aside every single one of your ingredients BEFORE you start to cook.  This is because once you get that roux going there is no time to stop, chop, or measure.  Have each ingredient in its own little bowl lined up somewhere close to the stove so you can grab and add in rapid succession.

To make this recipe you will need: (1) one large heavy bottom soup pot; (2) one large stock pot; (3) chopping board; (4) good knife; (5) large wooden spoon or wooden spatula; (6) soup ladle; and (7) a measuring cup.

Ingredients: 

1 smoked duck

1/2 cup canola oil (or if you have any leftover oil from fried chicken, use that!)

1/2 cup organic unbleached flour

2 cups chopped yellow onions (about 2 medium)

5 cloves garlic, peeled and smashed (you can use the flat of your knife)

1 1/2 cups chopped celery, leaves and all

1 1/4 cups chopped green peppers

1 1/4 cups okra, sliced

1/2 pound chicken andouille sausage, split lengthwise and cut into half moons

3 tablespoons tomato paste

2 bay leaves

2 tablespoons fresh thyme leaves, chopped

2 tablespoons madeira wine or brandy (if desired)

Chopped green onions and parsley, for serving

Step One:  Prepare the duck broth

1. Strip the skin from the duck and discard.  Then strip all of the meat from the bones and set aside.

2. Place the bones in the large stock pot and cover with 3 quarts of water.  Bring to a boil, then lower to a simmer.  Skim any solids that rise to the top from time to time, though there shouldn't be much.

Step Two:  Prepare the roux

1. Heat the oil in the heavy pot over medium heat.  Sprinkle in the flour and stir and scrape with the wooden spoon/spatula until the roux reaches a dark brown, chocolate color.  You must stir and scrape constantly - this will take about 15-20 minutes.

Step Three:  Build the gumbo

1. Once your roux is ready, quickly add the garlic, onions, celery, and green pepper.   Cook for 5 minutes, then add the okra and cook for another 5 minutes, or until the vegetables are soft.  

2. Add the sausage and the bay leaves.  Cook for another 2-3 minutes.

3.  Stir in the tomato paste, covering everything in the pot.  

4.  Fish all of the bones out of the duck stock and discard.

4.  Ladle the simmering duck stock into the gumbo, scraping the bottom of the gumbo pot to loosen any bits.  Add about 2 quarts in total.  Simmer uncovered for about 1 hour, checking periodically to make sure you have enough fluid.

5.  Add the duck meat (and wine or brandy, if desired) and simmer for another 30 minutes, adding more duck stock if needed.

To serve:

Turn off the heat and let the gumbo rest for about 15 minutes.  Serve with rice and green onions and parsley.  Also have a bottle of hot sauce or pepper vinegar ready for anyone who wants to  add more heat.