Recipe - Richard Allens Gumbo

2 Wild ducks
2/3 cup Vegetable oil
2/3 cup Flour
2 cup Chopped onions
2/3 cup Chopped green pepper
One half cup Chopped green onion tops
2 tablespoon Minced parsley
6 (up to)
10 Cloves garlic; minced
3 One half teaspoon Salt
1 One half teaspoon Black pepper
1 pn Cayenne pepper
1 teaspoon Dried thyme
3 Bay leaves; crushed
3 tablespoon Gumbo file
One fourth pound Ham; cut in bitesized
pieces
One fourth pound Cured sausage; thinly cut or sliced up
2 pound Raw; peeled shrimp
One half (up to)
1 pound Crabmeat
Cooked rice

Simmer ducks in water to cover until done and tender. Reserve 2 quarts of
the stock. Make a roux with the oil and flour, stirring until it becomes a
milk chocolate color. Add onion, green pepper, onion tops, parsley and
garlic. Continue cooking over low heat for 10 minutes. Add reserved stock
to vegetable mixture, then add all seasonings. Cut duck meat into
bitesized pieces. Add duck meat, ham and sausage. Mix thoroughly. Bring
slowly to a boil, reduce heat, and simmer 30 minutes. Add shrimp and simmer
a few minutes, add crabmeat and bring to simmer. Remove from heat and add
gumbo file. Serve in bowls over rice. Yield: 3 quarts.

RICHARD ALLEN

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.