Try It Tonight: Duck, Shrimp And Andouille Gumbo

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Parade Magazine
Nutrition per serving    (USDA % daily values)
Uploaded by: Parade Magazine Magazine


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Ingredients for 8 servings

2 Tbsp butter

½ cup all-purpose flour

2 Tbsp vegetable oil

1½ onions, diced

3 celery stalks, diced

1 green bell pepper, diced

4 garlic cloves, minced

2 Tbsp tomato paste

¼ cup white wine

1 quart chicken broth

1 cup tomato puree

1 ham hock

¾ cup okra, trimmed, cut into ¼-inch slices

½ lb andouille sausage, sliced into ¼-inch pieces

2 duck breasts (preferably smoked), skinless

2 tsp salt, or to taste

1 tsp freshly ground black pepper, or to taste

½ lb shrimp, peeled and deveined

3 plum tomatoes, seeded and diced

½ tsp hot sauce

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