Categories: Soup- Stew- Chowder- Chili

Ingredients

• 1 tsp. dry mustard
• 6 to 8 large ducks, smoked, boiled in reserve and deboned
• 6 white onions, chopped
• 6 stalks celery, chopped
• 6 cloves garlic, chopped
• 4 bell peppers, chopped
• 3 lbs. andouille, sliced
• 2 lbs. peeled crayfish, washed
• 2 cups flour
• 1/3 cup Slap Ya Mama seasoning
• White rice
• Reserve
• 4 carrots, chopped
• 3 white onions, chopped
• 5 to 6 cloves garlic
• 4 stalks celery, chopped
• 1/4 cup peppercorns
• 3 to 4 bay leaves
• 1/3 cup salt
• 1/4 cup Slap Ya Mama seasoning!/4 cup Worcestershire
• 1 1/2 Tbsp. thyme
• 1/2 Tbsp. ground cayenne pepper, optional

Directions

1. Smoke ducks over low heat and heavy smoke (pecan or hickory wood) for 1 1/2 hours or until meat is rare.

2. In a large pot, place ducks with all the reserve ingredients, cover ducks with water, and bring to a boil. Reduce heat to medium; simmer until duck legs begin to separate. Remove ducks and allow them to cool; debone. Drain liquid, straining solids. Allow liquid to cool. Save 1 1/2 gallons of reserve for gumbo.

3. Gumbo: Separate chopped vegetables into halves. Take about half a gallon of reserve and warm over medium heat (do not boil) in large pot. To male roux, combine flour and bacon grease in large cast-iron skillet and cook over medium heat, stirring constantly until reaching a dark brown color.

4. Remove from heat; add half the vegetables and seasoning, and stir 3 to 4 minutes. As pan cools, let vegetables sit about 20 minutes. Whisk roux/ vegetable mixture into warm reserve, stirring constantly. After blending the roux mixture, add remaining ingredients and leftover reserve to reach desired thickness; bring pot to a boil. Reduce heat, simmer 2 hours, and add salt, pepper and cayenne to taste. Serve over rice.

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