Gumbo a Go Go – Goose, Andouille Bread, Used Chicken Urpris, Beach Shrimp and Langoustine Gumbo

It’s not easy to pry gumbo-making techniques from a get ready in New Orleans, but you should have better lot of money if you glide them some reality serum, through several well-made sazeracs.This particular gumbo, introducing goose, andouille breads, used poultry urpris, seaside shrimp, and langoustine, was inspired by my newest trip to New Orleans, where I examined a half-dozen kinds.
One rye whiskey-induced tip was to get ready the well-known Cajun roux in some goose fat instead of the more common and common vegetable oil. The roux is the soul of the gumbo and one of the complications of this system is offering the fat and flour a lot of your power and attempt to become that powerful rock red-brown colour.My little technique here is to add a several extra spoons of flour after the roux is browned. The dark roux gives the gumbo its signature flavor, but it doesn’t have much thickening power. I just ready it a few minutes, and then stirred in the stock.Another change is using pickled okra instead of fresh or cold. This particular perversion was designed out of need rather than some awesome considered on my part. Of course, if this technique holds on, that story will change. The pickled okra offered the gumbo an outstanding flavor and involved a little bit of acidity, which is always welcome in something this important.
This can be designed with a large number of different mixes of used meals, action, poultry, and seafood; and in my perspective, the more the better. As frequent, I’d really like to pay attention to about any variations you may come up with. As you’ll see, the procedure is pretty easy, although you’re creating reference to a finish day’s project. This is a dish that needs time, but I still wish you offer it with a taken. Enjoy!

2 duck legs

1 tbsp vegetable oil, more as needed

1 cup flour, plus 2 tbsp for second addition
6 cups chicken broth

1 pound andouille sausage

1 large onion, chopped

4 green onions chopped

1 cup celery, chopped

1 cup diced peppers (any combination of sweet and hot)

1 cup diced tomatoes

1/2 tsp dried thyme

1 bay leaf

1 tsp black pepper

1/4 tsp cayenne pepper, or to taste

1 smoked pork hock
2 cups water, or as needed 
1 cup sliced okra, fresh, frozen or pickled
1 pound gulf shrimp
1 pound crawfish tail meat or langoustine
rice to garnish