Duck (or chicken) and Andouille Gumbo

Ingredients:

2 lb. Bourgeois Andouille
1 five to six pound domestic duck (or chicken)
1 large bell pepper
3 large onions
2 stalks of celery
1 can chicken broth
½ – 1 cup flour
½ – 1 cup oil

• Quarter and season duck with your favorite seasoning (Tony’s works just fine)
• First brown the duck until dark brown in a black iron skillet
• Make about a cup of roux with the flour and oil
• Add your Cajun trinity to the roux (onion, celery, bell pepper) and cook down well
• Add duck, sliced Bourgeois Andouille, chicken broth, and about 4 cups of water
• Cook until the duck is tender
• (Optional) Remove all bones from pot before serving