paul prudhomme gumbo

Ingredients

• 200ml vegetable oil
• 120g plain flour
• 500ml veal or meat stock
• 1 whole roast duck, boned and shredded
• 800g broken Australian green prawn meat, thawed in salt water and dried on paper towel
• 250g polish sausage or similar, skinned and chopped
• 200g unsalted butter
• 1kg onions, peeled and finely chopped
• 50g [6 large cloves of garlic], peeled and very finely chopped
• 4 Bird’s Eye chillies, very finely chopped
• 10g Maldon sea salt
• 5g freshly ground white pepper
• 6 corn on the cob, cleaned and corn cut from the cob
• 3 large red capsicums, cleaned, de-veined and chopped
• 1 green capsicum, cleaned, de-veined and chopped
• 4 sticks of celery, peeled and diced
• 2 medium egg plant [about 500g], peeled, diced salted and rinsed in cold water, dried on paper towel
• 500grams okra, finely sliced – [if out of season buy preserved or dried okra]
• 1/2 a bunch of thyme, stalked and finely chopped
• 1/2 a bunch of marjoram, stalked and finely chopped
• 20g smoked hot paprika
• 2 fresh bay leaves
• 1200g of a combination of chicken and crustacean stock
• 200g of black roux