Ingredients
- ¼ cup plus 2 teaspoons vegetable oil
- 1 medium onion, peeled and chopped
- 1 green bell pepper, stemmed, cored and diced
- 2 ribs celery, diced
- ¼ cup all-purpose flour
- 4 cups chicken broth, homemade or low-sodium canned
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- ½ teaspoon cayenne pepper
- ½ teaspoon freshly ground pepper
- ½ teaspoon salt
- 1 4-pound duck, cut into serving pieces and skinned
- 1 10-ounce box frozen cut okra
- 1 pound large shrimp, shelled and deveined
- Nutritional Information
Nutritional analysis per serving (4 servings)
2227 calories; 198 grams fat; 62 grams saturated fat; 0 grams trans fat; 97 grams monounsaturated fat; 26 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 89 grams protein; 529 milligrams cholesterol; 2300 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- In a large pot over medium heat, heat 2 teaspoons of oil and cook the first three vegetables until soft, about 8 minutes. Scrape the mixture into a bowl and set aside. Heat the remaining 1/4 cup oil over medium-high heat until it begins to smoke. Gradually add the flour using a long-handled whisk (mixture will get very hot). Lower the heat slightly and cook, whisking constantly, until mixture turns a deep reddish brown color, about 7 minutes.
- Remove from heat and gradually whisk in the chicken broth. Stir in the onion mixture, herbs, spices, pepper and salt. Add the duck and simmer slowly for 25 minutes, skimming off the foam. Stir in the okra and cook 5 minutes longer. Remove the pan from the heat. Remove the duck with tongs; when cool, pull the meat off the bones and cut into bite-size pieces.
- Skim fat from the broth. Bring to a boil. Stir in the shrimp, immediately remove from the heat and let stand for 2 minutes. Stir in the duck meat and add salt and pepper to taste. Ladle over cooked white rice and serve.
About 1 hour
Dining and Cooking