Duck And Andouille Etouffee Food

DUCK AND ANDOUILLE ETOUFFéE

Duck and Andouille Etouffée image

Roux becomes the base for this étouffée, which uses plenty of smoky, chunky Cajun andouille and well-seasoned chopped duck meat. If you have a favorite Chinese barbecue restaurant, you can buy a duck there. Even grocery store rotisserie chicken will work.

Provided by Kim Severson

Categories dinner, lunch, one pot, main course

Time 55m

Yield 8 servings

Number Of Ingredients 17

Ingredients

1 cup vegetable oil
1 cup all-purpose flour
1 cup finely chopped celery
1 cup finely chopped onion
1 clove garlic, minced
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
2 tablespoons chopped fresh parsley
1/2 teaspoon freshly ground black pepper
2 teaspoons dried thyme
3 bay leaves
2 teaspoons salt
1/8 teaspoon cayenne pepper or to taste
6 cups rich duck or chicken stock, or canned chicken broth
1 1/2 tablespoons tomato paste
3 cups Cajun andouille sausage, or smoked or Polish sausage, cut into bite-size pieces
4 cups coarsely chopped roasted duck or chicken meat

Steps:

In a heavy-duty casserole over medium-high heat, heat oil and whisk in a sprinkling of flour. Continue to sprinkle in the flour until it is all used, whisking vigorously so that mixture is smooth and does not burn. Continue to whisk until mixture is a very dark brown color but is not burned; this may take 10 minutes or more.
Reduce heat to low and add celery, onion, garlic, red bell pepper, green bell pepper and parsley. Stir to mix well. Add black pepper, thyme, bay leaves, salt and cayenne pepper. Add stock a cup at a time, stirring well after each addition.
Add tomato paste and sausage, raise heat to medium high and simmer uncovered for 30 minutes, stirring occasionally. Add duck meat, and stir well. Simmer until heated through, about 10 minutes. Serve, if desired, over rice or cornbread.

Nutrition Facts : @context http, Calories 910, UnsaturatedFat 53 grams, Carbohydrate 16 grams, Fat 75 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 17 grams, Sodium 761 milligrams, Sugar 2 grams, TransFat 0 grams

DUCK AND ANDOUILLE ETOUFFEE

Duck and Andouille Etouffee image

Make and share this Duck and Andouille Etouffee recipe from Food.com.

Provided by chia2160

Categories Duck

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 cup vegetable oil
1 cup all-purpose flour
1 cup finely chopped celery
1 cup finely chopped onion
1 garlic clove, minced
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
2 tablespoons chopped fresh parsley
1/2 teaspoon fresh ground black pepper
2 teaspoons dried thyme
3 bay leaves
2 teaspoons salt
1/8 teaspoon cayenne pepper (to taste)
6 cups rich duck stock or 6 cups chicken stock
1 1/2 tablespoons tomato paste
3 cups cajun andouille sausages, cut into bite-size pieces
4 cups coarsely chopped cooked duck

Steps:

In a heavy-duty casserole over medium-high heat, heat oil and whisk in a sprinkling of flour. Continue to sprinkle in the flour until it is all used, whisking vigorously so that mixture is smooth and does not burn. Continue to whisk until mixture is a very dark brown color but is not burned; this may take 10 minutes or more.
Reduce heat to low and add celery, onion, garlic, red bell pepper, green bell pepper and parsley. Stir to mix well. Add black pepper, thyme, bay leaves, salt and cayenne pepper. Add stock a cup at a time, stirring well after each addition.
Add tomato paste and sausage, raise heat to medium high and simmer uncovered for 30 minutes, stirring occasionally. Add duck meat, and stir well. Simmer until heated through, about 10 minutes. Serve, if desired, over rice or cornbread.

Nutrition Facts : Calories 317.1, Fat 27.5, SaturatedFat 3.6, Sodium 617.5, Carbohydrate 16.4, Fiber 1.6, Sugar 2.1, Protein 2.3

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