8-9 servings

Wild Duck, Sausage and Oyster Gumbo


1 cup flour
1 cup oil
4 onions, chopped
4 stalks celery, chopped
1 bell pepper, chopped
½ cup chopped parsley
1 lb. andouille sausage, cut in ½ inch slices
4 wild ducks, cut into pieces
1 pint water
Cajun seasoning
1 bay leaf
3 pints oysters
Green onions, chopped


Make a roux with flour and oil in large stock pot. Add onions, celery, bell pepper, and parsley. Cook until tender. Add duck pieces, which have been seasoned with Cajun seasoning and sausage. Cook until meat is browned. Add water and bay leaf.

Cover and let simmer for 1 ½ to 2 hours or until ducks are tender.

Add oysters, oyster liquid, green onions and filé. Uncover and cook for 20 minutes.

Serve over hot Louisiana rice .