–ROUX–
1 c plain flour
1 c oil

–GUMBO-
8 wild duck, arboiled, skinned
- and d; eboned
1 lb andouille sausage, sliced
-thin
1 rib celery, finely chopped
6 cloves garlic, chopped
1/2 bottle kichen bouquet
3 qt water
1 c rotel tometoes, chopped
8 onions, finely chopped
3 bell peppers, chopped
2 tb salt
1 tb black pepper
1 pk frozen chopped okra, (10oz)
1/2 ts thyme
1/2 ts ground oregano
1 bay leaf

Make roux first. Heat oil in a flat bottom pan. Pour in flour and stir
continuously until mixture is chocolate brown. It may take 20 to 30
minutes. Add chopped vegetables and salt. Add water, tomatoes, Kitchen
Bouquet and duck breasts chopped ito byte-size pieces. Brown andouille
sausage slices and drain off fat. Add to the gumbo.

Simmer for one hour, Do not boil. During last 30 minutes of cooking add
okra, thyme, oregano and bay leaf. Taste for seasonings and add salt and
pepper to taste. Serve with cooked rice.

From the book, ‘From Duck Country’, published by Ducks Unlimited

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