Earthy Poule D'eau Gumbo
Earthy Poule D'eau Gumbo: A traditional Cajun stew with unique flavors! Taste Louisiana's wetlands in every bite.
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Equipment
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Ingredients
- 2 Pounds Poule D'eau Meat deboned and cleaned
- 2 Tablespoons Cajun Seasoning
- ⅔ Cup Vegetable Oil + 2 Tablespoons
- 1 Cup All Purpose Flour
- 1 Pound Smoked Sausage Sliced into coins
- ⅓ Pound Andouille Sausage Chopped into smaller pieces
- 2 Each Yellow Onions diced
- 1 Each Green Bell Pepper diced
- 2 Ribs Celery diced
- 4 Cloves Garlic minced
- 6 Cups Chicken Broth use homemade or storebought
- 2 teaspoons Browning Sauce either homemade or kitchen bouquet is good
- 2 Each Bay Leaves
- 5 Each Green Onions chopped
Instructions
- Take the poule d'eau meat (deboned), wash it thoroughly then allow to drain and pat dry with paper towels. Season with the Cajun seasoning and set aside.2 Pounds Poule D'eau Meat, 2 Tablespoons Cajun Seasoning
- Add the the ⅔ cup of vegetable oil to a large dutch oven and heat over medium heat.⅔ Cup Vegetable Oil
- Add the flour and stir well with your roux spoon (or a whisk). Continue to cook for about 30-40 minutes over low-medium heat, never take your eyes off. Stir often. The flour will slowly start to brown, you'll be looking for a melted chocolate color.1 Cup All Purpose Flour
- Add the sliced and chopped sausage to the roux, and allow to caramelize for about 15 minutes.1 Pound Smoked Sausage, ⅓ Pound Andouille Sausage
- Add the onions, bell pepper and celery (holy trinity) and sweat down for about 10 minutes, then add the garlic and cook another 2 minutes.2 Each Yellow Onions, 1 Each Green Bell Pepper, 2 Ribs Celery, 4 Cloves Garlic
- Slowly start to pour the chicken broth into the Dutch oven, stirring constantly again. Allow to come to a slow boil.6 Cups Chicken Broth
- While the above is heating, add 2 Tablespoons of vegetable oil to a large skillet and heat over medium high heat.
- Add the seasoned poule d'eau and brown on all sides, getting some good color.
- Using a slotted spoon remove the duck from the skillet and add to the Dutch oven with the bay leaves and browning sauce. Once the gumbo has come to a slow roll, turn down the heat and cover. Simmer for about 2 hours, stirring occasionally to make sure it doesn't stick.2 teaspoons Browning Sauce, 2 Each Bay Leaves
- At the end of the cooking time, taste and season to taste. Add the chopped green onions and serve over white rice.5 Each Green Onions
Notes
Depending on the andouille sausage brand and the Cajun seasoning you may need to add some hot sauce (if you like more heat).
Also, you may have some grease that you can skim from the top (if you don't like that).
Offer some Gumbo File when serving, this can be sprinkled on individually. It adds a little flavor, but also thickens the gumbo.
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Nutrition
Serving: 1Cup | Calories: 816kcal | Carbohydrates: 22g | Protein: 48g | Fat: 59g | Saturated Fat: 15g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 196mg | Sodium: 1821mg | Potassium: 800mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1334IU | Vitamin C: 11mg | Calcium: 42mg | Iron: 10mg
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