Real Cajun Cooking lets you choose from hundreds of authentic Cajun recipes. Learn to easily prepare and cook original Cajun-style family meals with help from south Louisiana's Cajun cook and connoisseur, Jacques Gaspard, who's been preparing great Cajun meals for over 50 years. Create the best gumbos, seafood, jambalaya, stews, salads and deserts – the way they were originally prepared. Besides great original recipes, you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! Don't forget to tell all of your family and friends about Real Cajun Cooking. They will thank you for it.

Saturday, July 01, 2006

Wild Duck Gumbo with Oysters

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cooking oil
  • 1 (4 to 5) lb. duck, cut into pieces
  • 1 pint oysters (fresh or canned).
  • 1 cups onion, chopped
  • 1/2 cup celery, chopped
  • 2 cloves garlic, pressed or minced
  • 1/2 cup green onions, chopped
  • 1/4 cup parsley, chopped
  • Water
  • Salt and pepper to taste
Prepare chocolate color roux. Lower heat then add onion and celery. Cook 2 to 3 minutes. Add duck and cook for 10 minutes. Add 1 gallon cold water, garlic and seasonings. When the duck gumbo is cooked and tender, add the oysters. It takes about 3 minutes for the oysters to cook. Be sure to add the water in which the oysters are contained for added flavor. Add onion tops and parsley. Serve in soup bowl over cooked rice. Serves 8 to 10. If desired, a dash of file can be added to each serving.

Gumbo is one of the most popular Cajun dishes. It can be prepared with many different combinations of meats and seafood. Signature Icon

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