Written by: Courtesy

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recipe courtesy of Jada Lucky

“As much as I would love to, I cannot take full credit for the gumbo recipe I use. Our very good friend, Rusty Wilson, from Lafayette, Louisiana is a true bred and born Cajun. I asked him for his roux recipe (which is the base of the gumbo) to make my duck gumbo (He usually uses chicken and sausage). So here it is, with a few tweeks.”

ingredients:
2 yellow onions
1 bell pepper
Fresh garlic
1 avocado
3/4 cup avocado oil
1/4 cup of coconut flour
Kitchen Bouquet sauce
10 small duck breasts
Down home green onion sausage
2 tbsp. chicken bouillon
Tapioca starch
Tony’s, cayenne pepper, black pepper, salt, Tabasco, or hot sauce

DIRECTIONS:
1. Add 2 yellow onions, 1 bell pepper, and a little garlic chopped w/ a little avocado oil in the bottom of pan and cook until translucent.
2. In a separate glass bowl: mix 3/4 cup avocado oil & 1/4 cup of coconut flour in a pyrex until smooth until there are no lumps. Heat it in microwave for 1.5 minute, 1 minute, 1 minute …should be pretty hot. This is the ROUX
3. Add some kitchen bouquet (coloring for gravy, etc.) to get the color a little brownish & some of your cooked onions to stop roux from continuing to cook.
4. Add roux to onions at bottom of pot and stir it around before browning meat… Add duck (I usually put in about 10 small duck breast) & cook until a little brown on the outside.
5. Add amount of water you want depending on size of gumbo pot (you want it to look soupy). Cook for 2 hours on simmer & then add a pound of down home green onion sausage, cook for another 30 mins.
6. Add 2 tbsp. chicken bouillon (flavor) & 1 tsp at a time of tapioca starch to thicken to liking, cook for another 30 mins.
7. Spice w/ Tony’s, cayenne pepper, black pepper, salt, Tabasco, or hot sauce of choice.
8. Once its almost done cut green onions & put in. Have file’ on table!