Chef Nathan Richard's Duck, Oyster & Tasso Gumbo

rouses.com

Ragin Cajun

wild ducks, average size, cut into six pieces (see Chef’s notes below)

2 tablespoons Cajun seasoning

3 pounds tasso, cut about ¼-inch thick

1 pint Prestige Oysters (reserve oyster liquor)

1 cup vegetable oil

1½ cups all-purpose flour

3 cups yellow onions, diced

2 cups green bell peppers, diced

1 cup celery, diced

¼ cup garlic, minced

2 bay leaves

3 quarts chicken stock

1 tablespoon Worcestershire sauce

2 tablespoons Tabasco sauce

Salt and freshly ground black pepper, to taste

1 cup sliced green onions

½ cup chopped fresh parsley

Cooked wild rice or popcorn rice

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