re: Smoked duck, andouille and oyster gumbo

now that's a gumbo

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Not at all. But you can smoke them too long (or too hot) and dry them out if you're not careful.

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How long did the duck and dove cook in the stock? Or did you just throw them in at the end?

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I’m interested in the oven roux. What temp and how long? Mixture ratio? Pleas

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Did not measure but probably 3/3 cups oil/flour. Just get it stirred together and stick it in a 375 deg oven. That's it. Let it go until the desired darkness is achieved. You can reach in there and stir it around a few times in the process, but you don't really have to. When it gets good and dark, hit it with you chopped up onions. Back in the oven for 10 minutes or so, then add the rest of the trinity. Back in the oven until it gets tender.

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Added the de-boned meat to the finished product gumbo toward the end. Maybe an hour before serving, if that.

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Thanks!

That looks great. Haven't tried duck n Oyster gumbo before but it sounds awesome. One thing I've done before is thrown some halved onions on the smoker with the ducks. Then you can use the smokey onion into the gumbo. Bonus points if you can render enough duck fat to make the roux with it.

That's a LOT of smoke. I'm not usually a fan of smoked poultry, but I bet this would be great. Usually any smoke flavor in my gumbo comes just from Bailey's Andouille.

I knew I should have showed up at your house for the Super Bowl. I was half way to Vicksburg and talked myself out of it. So dumb of me.

Are you doing one for little Braxton's birthday. Maybe I could show up for that.