roux
1/2 cup vegatble oil
1/2 cup all purpose flour
trinity
3/4 cup finely chopped sweet onion
3/4 cup finely chopped bell pepper
3/4 cup finely chopped celery
1 wild turkey breast fillet cut in 2in chunks
4 mallard breast fillets cut in 2 in chunks
1 pound adouille sausage sliced 1/4 in
creole or cajun powder
2 tbl sp chopped garlic
3 tbl spoon olive oil
4 cans or 8 cups chicken stock or broth
1/2 cup thinly sliced okra or 1 teaspoon gumbo file't powder(you do not use both, just one or the other)
1 teaspoon dried thyme
2 bay leaves
1/4 teaspoon cayenne pepper
making gumbo is not easy and it is time consuming, but well worth the work. you want to get all your vegetables chopped and meat cut and cooked before you make the roux.
cook that meat:
coat duck and turkey with cajun or creole seasoning. in a large fry pan on med-high heat, add 1 1/2 teaspoon olive oil, sear the duck about 2 min, then sear the other side of the chunks 2 min. remove and set aside the duck on a plate. add a little more oil, then sear the turkey on both side until done. set aside with the duck.
deslime that okra:
if you dont deslime the okra, then you will have a mess if you put raw okra in the gumbo. it will be slimy!! in a frying pan heat some oil on med-high heat. use enough oil to cover the okra. put in the okra and fry for about 5 min until okra just about falls apart, strain out with a spoon and set aside. discard oil.
its all in the roux. ok, first off be careful and be prepared to constantly stir. roux can get up to 400 degrees when finished. you can make it ahead of time, cool and refrigerate covered a day ahead.
directions for roux:
in a large, clean stainless steel pot, pour in the oil. turn stove to med high heat. using a wire wisk, slowly pour in flour. continue heating on med high heat and KEEP STIRRING. you will see the roux changing color. when you get the color of a copper penny you are done, this is a creole roux(i like this color roux when using white and dark meat together). this will take about 15-20 minutes of constant stirring. (if you get black specs or burn the roux, throw it out and start over. it will be bitter if you use it.) turn off heat and allow to cool if you are making ahead of time, if not go to the next step.
gumbo:
add the onions to the roux. return to medium heat and cook for app 2 min. this will make the roux darker, then pour in bell pepper, celery, garlic.(keep stirring) cook until tender, about 5 min. add the cooked okra,meat and sausage. pour in the broth slowly while stirring, this will incorporate instead of clumping the gumbo. add the rest of the spices and. bring to a boil then reduce to simmer for 1 hr uncovered, occasionally skimming off any foam and oil, then stir pot after skimming. cook for another 1/2 hour. skim off oil and foam. the gumbo should be thick enough by now to serve. you can refrigerate the leftovers, and it is even better the next day.
serve over a bed of rice and good loaf french bread.
,i dont duck hunt & the wild turkey breast well lets just say i sub chicken cause i want to eat this more than once every 5 years 
