Category : Poultry
Author : e
Hits : 2942
Date : 08/05/2002
4 Duck Breast Fillets 4 Boneless Skinless Chicken Fillets 2 Polish Keilbasa 15-20 (31-40 count) peeled,deveined Shrimp 2 packages of frozen Gumbo Vegetables (This is where I cheat) 2 cans Whole tomatoes 1 whole chopped Onion 1 teaspoon Margarine 1 tablespoon Worcestershire Sauce Garlic Powder Garlic Salt Chili Powder 2 teaspoons Thyme Black Pepper Red Pepper Habenero (or Tobasco) sauce Salt (optional) Water Rice, whole grain
Thaw duck fillets, chicken breast, and shrimp in refrigerator overnight. Soak duck fillets in salt water and ice for 20 minutes- repeat this step at least twice. Cut keilbasa into 3/4" thick slices, chop onion into small sections. Place meat, vegetables, tomatos, margarine, worcestershire sauce, thyme, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 2 dashes of habenero sauce into stock pot or large slow cooker. Bring to a boil for 5 minutes while occasionally stirring, then reduce heat and allow to simmer for one hour. At this point sample a little broth, depending on how spicy you want your gumbo, you add small amounts of chili powder, garlic powder/salt, and pepper(s). Also begin to shred both the chicken and duck using a large spoon cutting with the grain of the meat. Remember to allow gumbo to simmer for a while in between additions of spices. Allow gumbo to cook for 4-6 hours on low heat in order to allow flavors to mix (gumbo is one of those dishes that gets better the longer it cooks and is really good when reheated the next day). Cook rice with a little garlic oil and salt. Do not add rice to the gumbo, simply serve over rice. Serve 8-10.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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