Chef Nathan Richard's Duck, Oyster & Tasso Gumbo Recipe • Rouses Supermarkets

Ingredients

• 3 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