Ingredients
| 2 | ducks | | 1-1/2 cup | butter | | 1 cup | flour | | 1 bunch | celery, chopped | | 3 cloves | garlic, chopped | | 4 | md. onions, chopped | | 1 bunch | green onions, chopped | | 1 | lg. green bell pepper, chopped | | 4 cups | sliced okra | | 2 cans (1-1/4 lb. each) | tomatoes | | 1 can (15) | tomato paste | | 2 tsp. | MSG | | 1 tsp. | oregano | | 2 tbsp. | salt | | 2 tbsp. | parsley flakes | | 1 tsp. | thyme | | 1 tbsp. | black pepper | | 1/4 tsp. | crushed red pepper flakes |
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Instructions
Rinse the ducks and pat dry inside and out. Cook in water to cover in a large sauce pan until tender, then drain reserving 2 quarts of the broth. Bone the ducks.
Melt the butter in a skillet and add the flour, cooking until dark brown; stirring constantly. Add the duck meat and the remaining ingredients and seasonings, and cook over low heat for 2 hours or until of desired consistancy, stirring frequently. Serve over hot cooked rice or noodles.
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