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Roasted Chicken, Duck Confit and Andouille Sausage Gumbo

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Yield: 4-6 servings

Ingredients   Amount
• Whole Chicken
• Creole Seasoning
• Olive Oil
• Duck Confit leg
• Links Andouilles sausage
• Yellow sweet corn
• Red bell pepper
• Yellow bell pepper
• Orange bell pepper
• Celery stalk
• Whole leek
• Sweet spanish onion
• Fresh okra
• Vine ripe tomatoe
• Heads of garlic
• Small can tomatoe paste
• Butter (1 pound)
• Cake flour
• Fresh thyme (save stems)
• Dried oregano
• Dried basil
• Dried tarragon
• Cayenne pepper
• Dark chili powder
• Pablono chilies (ground up)
• Curry powder
• Allspice
• Garlic powder
• Hungarian paprika
• Black pepper
• Salt
• Bay leaf
• Chicken bouillon cube
• Lemon (juiced)
• Green onion
• Parsley
• Cilantro
• Gumbo file
• Jasmine rice
  2 each
1 cup
3/4 cup
4 each
6 each
4 each
2 each
2 each
2 each
5 each
1 each
4 each
1/2 LB.
2 each
3 each
1 each
16 oz.
12 oz.
1 cup
1/2 cup
4 each
4 each
4 each
1 each
1 bunch
1 bunch
1 bunch


  1. Pre-heat oven to 450 degrees. rinse whole chickens and gently dry. mix a small amount of olive oil with the creole seasoning mix and season chicken. Place seasoned chickens on a half sheet tray and put in the oven for 15-18 minutes. Drop oven temperture to 350 degrees and finish cooking chicken until the internal temperature reaches 165 degrees. Let cool, then take meat off the bones. Save chicken bones for stock.
  2. Remove the meat from the fat of the duck confit. Discard the fat. Save the duck bones for the stock.
  3. Cut the andouille saugage into small cubes.
  4. With the corn still on the cob and in the husk, place on grill and cook until entire cob is black, and corn kernels are golden brown. Once cooled, shuck corn and trim kernels off cob.
  5. Dice the bell peppers, onions, and leeks into cubes of about ¼ inch. Save the leeks and onion scraps for stock.
  6. cut the fresh okra into ½ inch slices.
  7. Dice the tomatoes.
  8. Cut the heads off whole garlic. place on sheet pan resting on the cut edge. Lightly drizzle the cloves with olive oil and roast in a 365 degree oven. When garlic is soft to the touch it is finsihed. After cooling, remove the roasted garlic by squeezing out. Reserve two heads for the gumbo, and one for the stock.
  9. De-stem and chop thyme and store in a dry container. Save stems for stock.
  10. Combine chicken and duck bones in a large stock pot. Add vegetable scarps and roasted garlic, cover with cold water and place on high heat. Once stock begins to boil (a gentle boil, not a hard rolling boil) turn down the heat until it simmers. Simmer for 6 hours. Skim frequently to remove impurities and fat. Strain when finished. Note: For additional flavor, use canned chicken broth instead of water.
  11. Melt the butter in a large stock pot and add flour to make a roux. It is important to cook the roux for a long time (20-30 minutes). Constantly stir to ensure that the ingredients at the bottom of the pan don’t burn. When the roux is finished it will look dark brown and smell like roasted nuts.
  12. Add dried and fresh spice mix, and stir very fast. Turn off the heat for now. Add all vegetables and tomatoe paste to the roux and spice mixture. Add the roasted chicken, shredded duck, and andouille saugage.
  13. In small stages, add chicken stock to the mixture. Turn the heat back on and bring to a boil. At this point you may need to add more water or broth to thin out the gumbo. Stir, stir, stir! Once the gumbo has started to boil, reduce heat and gently simmer for 2-3 hours, stirring constantly. Add chicken bouillon cubes.
  14. After the 2-3 hour cooking period, add chopped green onions, chopped parsley, and chopped cilantro. Add lemon juice and season to taste. Just before serving add gumbo file` powder to gumbo.
  15. Cook jamsime rice.
  16. To serve heap the cooked rice in a large bowl, and pour gumbo over the rice.



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