​Les Kincaid's



Enjoy This Recipe Courtesy of Chef Les Kincaid 

Country Gumbo 

1 cup canola oil
1 cup all-purpose flour
1 whole duck breast, skin on
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
4 cups assorted sliced wild mushrooms
1 pound smoked sausage, such as Andouille or Kielbasa, cut crosswise into 1/2-inch slices
1 1/2 teaspoons kosher salt
1/4 teaspoon cayenne
3 whole bay leaves
7 cups dark veal, chicken or duck stock
1 pound crawfish tails
1 teaspoon Cajun Dust, (recipe follows)
2 tablespoons chopped parsley
1/2 cup chopped green onions
1 tablespoon file powder 

Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. In a hot sauté pan, add the duck breast, fat side down, render for about 4 to 5 minutes, or until the fat is crispy. Turn the breast over and continue to cook for 3 to 4 minutes. Remove the duck from the pan and cool. Slice the breast into 1/4-inch slices. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes or until wilted. Add the mushrooms and continue to sauté for 2 minutes. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Stir the stock into the roux mixture until well combined. Bring to a boil, and then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 2 1/2 hours. Skim off any fat that rises to the surface. Stir in the sliced duck, crawfish and Cajun Dust. Continue to simmer for 30 minutes. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls. 

Yield:  4 servings

Cajun Dust

8 tablespoons paprika
3-1/2 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons granulated garlic
3 tablespoons granulated onion
6 tablespoons kosher salt
2 1/2 tablespoons dried oregano
3 tablespoons dried thyme 

Combine all ingredients and store in an airtight container.

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