Easy Recipe Finder
Recipe Feeder
1 c Olive oil (for roux) 3 c Chablis wine
3 c Plain flour (for roux) 1/2 ts Dried mint, crushed
3 c Onions, chopped 11 c Tomato sauce
1 c Bell pepper, chopped 3 tb Lea & Perrins
3 c Geen onions, chopped 6 ts Louisiana hot sauce
2 c Parsley, chopped 5 ts Salt
1 x Water 1 lb Andouille, sliced 1/4" thick
2 tb Garlic, finely chopped 2 1/2 lb Wild duck breasts
12 servings
Brown off duck breasts in some olive oil. Make a roux with oil and flour. Add onions, bell pepper, green onions, and parsley to roux. Stir and cook. Add one cup water and garlic. Cook. Add wine and some more water. Add other seasonings and tomato sauce. Mix well. Add andouille (or smoked sausage) and duck breasts. Stir. Simmer on low heat for 3 to 4 hours. Stir occasionally. Add more salt and cayenne to your taste. Makes about 3 gallons, so this is for alot of people. Serve over spaghetti or rice.
3 c Plain flour (for roux) 1/2 ts Dried mint, crushed
3 c Onions, chopped 11 c Tomato sauce
1 c Bell pepper, chopped 3 tb Lea & Perrins
3 c Geen onions, chopped 6 ts Louisiana hot sauce
2 c Parsley, chopped 5 ts Salt
1 x Water 1 lb Andouille, sliced 1/4" thick
2 tb Garlic, finely chopped 2 1/2 lb Wild duck breasts
12 servings
Brown off duck breasts in some olive oil. Make a roux with oil and flour. Add onions, bell pepper, green onions, and parsley to roux. Stir and cook. Add one cup water and garlic. Cook. Add wine and some more water. Add other seasonings and tomato sauce. Mix well. Add andouille (or smoked sausage) and duck breasts. Stir. Simmer on low heat for 3 to 4 hours. Stir occasionally. Add more salt and cayenne to your taste. Makes about 3 gallons, so this is for alot of people. Serve over spaghetti or rice.
Last edited by a moderator:
