The 'Ultimate' Woods and Water Gumbo

Click here for larger imageTip Corner:

Pull out the Dutch oven! You’ll be incorporating your duck, walleye, and smoked game sausage into a satisfying dish with this week’s recipe.

This recipe recommends using a cast iron skillet for some of the preparation.

If you’ve never considered this versatile form of cookware, check out this site for some tips.

Ingredients:

2 boneless duck breasts, fat
removed and diced
1 to 2 walleye fillets cut into
2- to 3-inch pieces
1 pound of your choice – crawfish meat, lump crab, shrimp
1 large red bell pepper, diced
1 large yellow or orange bell
pepper, diced
2 large poblano peppers, diced
1 large sweet onion, diced
1 to 2 links of Andouille or smoked game sausage, diced
Brown rice, cooked ahead
(boil-in-a-bag)
1 large container of organic
chicken stock
WildCheff Cajun Blend seasoning
1/2 to 1 tbsp. of WildCheff Smoky Paprika & Chile Blend (available
at WildCheff.Com)
2 tsp. of WildCheff Herb Lover’s Blend seasoning
WildCheff Blood Orange Olive Oil
Sea salt, to taste
Olive oil

Directions:

Place diced duck meat into a bowl and pour 2 tablespoons of WildCheff Blood Orange Olive Oil over it. Season the meat with desired amount of WC Cajun Blend and toss so the duck meat is fully coated with both the flavored oil and seasoning.

Heat up a cast iron frying pan, then add a couple of tablespoons of olive oil and a tablespoon of “real” butter, followed by the duck meat. Cook until browned on all sides, stirring as you cook. Once this is accomplished, remove from the stove. (Be sure to leave the meat pink internally; you want to get it just beyond the rare stage.)

In a large Dutch oven, add 2 to 3 tablespoons of olive oil and heat up over medium high heat.

Once oil is heated, add peppers and onions and season with desired amount of WildCheff Smoky Paprika Chile Blend. When veggies are half cooked, lower heat to medium and add the diced sausage and stir for approximately 3 to 4 minutes.

Now add the duck meat and juices from pan to the pot with the other ingredients.

Add the whole container of chicken stock and the Herb Lover’s Blend seasoning. Stir all ingredients so that all the flavors meld together.

Once the gumbo comes up to temp, add the fish to the pot and simmer until the walleye is cooked through (starts to easily flake).

Ladle gumbo over cooked rice and serve.

This is a great recipe that is full of layers of flavor. It will warm you through at your camp or in your ice-fishing shack!

Categories: Featured, Game Birds & Waterfowl, Salads, Sides & Misc

Leave a Reply

Your email address will not be published. Required fields are marked *