Duck and Oyster Gumbo

  • 4 cups oysters in their natural juice
  • 1/2 cup oil
  • 1/2 cup flour
  • 1 lb. boneless duck breasts
  • 1 ( 14 1/2 oz) can diced tomatoes, drained
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1/2 cup celery
  • 1 tsp. REX Garlic Puree
  • 1 tsp. REX Whole Thyme Leaves
  • 1 REX Whole Bay Leaf
  • 2 ( 10 1/2 oz) can chicken broth
  • 1 Tbs. REX Gumbo File
  • 1 Tbs. REX Louisiana Red Hot Sauce
  • 1/2 Tbs. REX Cajun Creole Seasoning
  • 1 tsp. REX Ground Black Pepper
  • 1 tsp. REX Cayenne Pepper
  • Steamed rice
Seperate oysters from their juice and set both aside. Refrigerate oysters. In a large stock pot, heat oil slowly. Add flour, stirring constantly with a whisk. Cook until golden brown, approximately 3 minutes. Add duck breasts, tomatoes, onions, bell pepper, celery, REX Garlic Puree, REX Whole Thyme Leaves and REX Whole Bay Leaf. Cook until vegetables are soft. Add chicken broth, oyster juice, REX Gumbo File, REX Louisiana Red Hot Sauce, REX Cajun Creole Seasoning, REX Ground Black Pepper and REX Cayenne Pepper. Simmer over medium low heat for 50 minutes. Add oysters and simmer for an additional 10 minutes. Serve over rice.

Back To Recipe