QUART Smoked Chicken & Duck Gumbo & Rice Recipe

Make the Roux

In a large pot, heat the vegetable oil over medium heat. Stir in the flour and cook, stirring constantly, until the mixture is a dark brown color (about 15-20 minutes). This is the roux.

Sauté the Vegetables

Add the diced onion, green bell pepper, and celery to the roux. Cook until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute.

Combine Ingredients

Pour in the chicken broth, diced tomatoes, okra, Creole seasoning, bay leaves, and bring to a simmer. Add the shredded smoked chicken and duck.

Simmer

Let the gumbo simmer for at least 30 minutes, stirring occasionally. Season with salt and black pepper to taste.

Prepare the Rice

While the gumbo is simmering, cook the Mississippi rice according to package instructions. Typically, use a 1:2 ratio of rice to water.

Serve

Remove the bay leaves from the gumbo. Serve the gumbo over a scoop of rice in bowls. Enjoy!