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Recipe Category: Cajun
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Ingredients
- Serving Size : 12
- 1 cup olive oil
- 3 cups plain flour (for roux)
- 3 cups onions, chopped
- 1 cup bell pepper, chopped
- 3 cups green onions, chopped
- 2 cups parsley, chopped
- water
- 2 tablespoons garlic, finely chopped
- 3 cups chablis wine
- 1/2 teaspoon dried mint, crushed
- 11 cups tomato sauce
- 3 tablespoons lea and perrins
- 6 teaspoons Louisiana hot sauce
- 5 teaspoons salt
- 1 pound andouille, sliced 1/4″ thick
- 2 1/2 pounds wild duck breasts
Method
- Brown off duck breasts in some olive oil.
- Make a roux with oil and flour
- Add onions, bell pepper, green onions, and parsley to roux.
- Stir and cook.
- Add one cup water and garlic.
- Cook.
- Add wine and some more water.
- Add other seasonings and tomato sauce.
- Mix well.
- Add andouille (or smoked sausage) and duck breasts.
- Stir.
- Simmer on low heat for 3 to 4 hours.
- Stir occasionally.
- Add more salt and cayenne to your taste.
- Makes about 3 gallons, so this is for alot of people.
- Serve over spaghetti or rice.
Full List of Cajun Recipes
Full List of Sauce Recipes
Cajun Seasoning:Rinse the shrimp under cold water Pat dry with paper towels In a medium bowl, beat the egg with the salt, cayenne, garlic powder, thyme, oregano and black pepper until Continue Reading →