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.
Gumbo is a dish that originated in Southern Louisiana during the 18th century. Cajun Gumbo typically begins with a roux of flour and some type of fat (butter, oil, lard). The color and underlying falvor of gumbo come from this roux, which is loving stired continuously until it turns a rich caramel color. Next comes the Cajun Holy Trinity (bell peppers, celery and onions) and often includes okra. A Meat or shellfish stock is added and some type of shellfish is often added (crawfish, shrimp, crab), and many Gumbo’s include Andouille sausage an chicken. Filé powder (ground sassafras ), is another key ingredient. The dish combines ingredients and culinary practices of several cultures, including West African, Creole, French, Spanish, German, and Choctaw.
Flé powder, (or Gumbo filé powder) is a necessity for cooking authentic Cajun cuisine. It is also essential in Creole cooking. Made from the powdered leaves of the sassafras tree, Filé has a cooling smell, reminiscent of eucalyptus crossed with juicy fruit gum. Filé powder is used for its unique flavor and aroma as much as it is used as a thickening agent for Soups and stews, especially Gumbo.