CharlesBrown

Retired Executive Chef, Disabled Navy Seabee Veteran, Residential Builder/Remodeler. A world traveled, Urban Gardener, Sportsman (Hunt, Fish, Fowl, and Forage), Conservationist with a love of classic French, Italian, Greek, Mediterranean, Japanese Sushi, Southern BBQ-Grill-Smoke, and Homestyle Comfort foods with an affection for Tex-Mex, Cajun/Creole and Midwest family recipes with upscale ingredient flair. Fresh made Daily and Artisan breads, cookies, cakes, pies, and pastries are a household staple with homemade soups, stews, jams, jellies, freezer and frozen meals.

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Smoked Duck, Crawfish, and Andouille Pork Sausage Cajun Gumbo (Surf, Turf, and Sky)

Applewood Smoked Duck (Mallard, Wood Duck, or domestic, smoked to internal temperature 165°F), rested, de-boned, pulled apart • Cajun Style Andouille Sausage, Market Fresh (Aidelle's, Zatarain's or Johnsonville), oblique-sliced • Crawfish tail meat, par cooked, thawed (www.lacrawfish.com), [or substitute with 21-25 peeled and deveined Gulf Coast Shrimp] • large Vidalia (or Spanish) Sweet Onions, diced [roughly 2 cups] • Fresh Peeled Garlic, minced • large Green Bell Pepper, diced • Celery, cleaned, diced including leaves (discard bitter hearts) • Fresh Okra, Sliced [substitute frozen, also add more if desired] • fresh San Marzano Pomodoro, or Roma Tomatoes [substitute 2 large cans (1lb 14oz ea) Cento Petite Diced Tomatoes] • V-8 Cocktail Vegetable Juice • Cold Water (use the empty V-8 can) • Tony Chachere's Creole Seasoning •
- 4 hr
- 16 servings