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Gumbo File

A robust spice blend with sassafras use in Gumbo dishes as a seasoning and thickener.

Kosher item.

Size

	12 OZ JAR	$8.96
	4 LB TUB	$46.22

* Prices are subject to change without notice.

Duck Gumbo

Broth:
5 to 6 ducks
2 lg Yellow onions, diced
2 lg Bell peppers, diced
1 clove Garlic - minced
3 Tbsp Chicken bouillon granules
2 tsp Salt
1 tsp Pepper, Ground Black
2 Bay Leaves, Whole
Water, to cover the ducks
Roux:
1/2 lb Bacon
3/4 c All-purpose flour
Vegetable oil (if needed)
1 tsp Salt
1 tsp Pepper, Ground Black

Gumbo:
Reserved duck broth
1 lg Yellow onion, chopped
1 lg Bell pepper, chopped
2 (15-oz) cans Diced tomatoes, drained
Salt and pepper
2 tsp Worcestershire sauce
1/2 tsp Pepper, Cayenne
2 Tbsp Garlic Powder
1/2 tsp Hot pepper sauce
2 Tbsp Mango-tamarind spicy Jamaican pepper sauce (recommended: Pick-a-Peppa brand)
1 lg package Smoked pork sausage, diced and browned
Reserved chopped duck meat
1/2 c Finely chopped reserved bacon
1 package Frozen okra, cooked to package directions, drained
1 lb Raw shrimp, cut into small pieces
2 Tbsp Gumbo File
White rice and French bread, as accompaniment

Broth:
To a large stockpot, add the ducks, onions, bell peppers, garlic, bouillon, salt, pepper, bay leaves, and enough water to cover the ducks. Bring to a boil and cook the ducks for about 1 hour, until tender. Remove ducks and pull the breast meat from the bones and chop them into small pieces - use only the breast meat and discard the rest of the bird or save for another use. Strain the broth and save. Set aside the chopped duck breast and broth to use later.
Roux:
In a large, deep, black skillet or kettle, fry the bacon. Remove the bacon with a slotted spoon, leaving the grease in the pan. To the hot bacon grease, slowly add the flour, if the mixture is of a paste consistency, add more bacon grease or oil until it's loose and easy to stir. Stirring constantly, flour-grease mixture should cook on medium heat until a dark caramel color is obtained. Add the salt and pepper and stir. As soon as the salt and pepper are stirred into the roux, add the remaining ingredients to make the gumbo.

To the hot roux, add broth, then the onions, peppers and tomatoes. Add the seasonings. Then add sausage, duck, bacon pieces and okra. Next add the shrimp, cook until shrimp is pink. Finally, add the gumbo file and stir. Let gumbo simmer for about 1 hour. The longer it simmers, the better it gets.

Serve over white rice with hot French bread

R.L. Schreiber, Inc. (800) 624-8777