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). (or substitooted if your from Delta City)
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!!!
