2 ducks (if you’re from Louisiana, freshly shot!)
1-1/2 cups chopped onion
1-1/2 cups chopped celery
1-1/2 cups chopped green bell pepper
6 cloves garlic, minced
2 bay leaves
1 jar of light Roux
2 lbs sliced okra
1 lb. peeled and deveined shrimp
1 lb. deer (or italian) sausage, cut into 1/2 inch slices
3 cups water
Seasoning to taste
Place the ducks in a slow cooker, fill with enough water to cover, and cook on Low until juices run clear, about 8 hours. Remove, reserving 3 cups of duck broth, and debone, discarding bones.
Place the water and 3 cups of duck broth into a slow cooker. Add the garlic, onion, celery, bell pepper, bay leaves, and roux. Cook on high until the mixture boils. Reduce heat, and stir in the duck meat, okra, shrimp, and sausage. Season to taste. Cook until thickened, about 30 minutes. Serve over rice.