Had a memorable hunt this AM by myself in a old favorite spot, and decided that these would make one fine Christmas Gumbo. My mother in law grew up in Delta City,Mississippi and has one fine duck gumbo receipe from way back. --- The sun had come up finally on my small group of decoys. I had the last greenhead circle about 4 times and start to leave. I gave him a hen mating quake or two and a fast soft hail, he does a 180, I yanked on the pull cord decoy one more time and the hunt was over with the sun shining on that bright green head.
Merry Christmas everyone!!!!
Mr. E
Duck Gumbo
(Mrs. Angeline Ethie Causey’s Rolling Fork Recipe)
Cook 2 or 3 Ducks in 4 quarts water with 1 quartered onion, 2 ribs of celery, and 1 tablespoon salt until well done. Save stock and debone ducks. (About 10 duck breast halves can be substituted).
1 ˝ sticks oleo
1 cup flour
Brown slowly while stirring to make rue.
(When adding ingredients to rue, make sure they are very warm or the rue will separate and you will have to start over).
2 quarts duck stock (save the rest as it may be needed later).
1 heaping cup chopped onion
1 heaping cup chopped celery
1 bell pepper chopped
3 cloves garlic
1 bunch green onions
(Optional) 2 lbs. link smoked sausage sliced, cooked, drained, and then chopped
Sliced Okra optional
Mix with stock
Add, 1 (5ounce can) tomato paste
2 No. 2 cans tomatoes ( not sure what No. 2 tomatoes means again guessing Delta City humor) (English pea size can)
2 t Accent
1 t. oregano
2 t. salt
1 t. parsley
1 t. thyme
1 T. black pepper
1 t. red pepper
Mix and simmer long time. Tobasco to taste. Serve over rice. ENJOY!!!
