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1
2 1/2 tablespoons paprika
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2
2 tablespoons salt
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3
2 tablespoons garlic powder
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4
1 tablespoon black pepper
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5
1 tablespoon onion powder
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6
1 tablespoon cayenne pepper
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7
1 tablespoon dried leaf oregano
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8
1 tablespoon dried thyme
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9
Combine all ingredients thoroughly and store in an airtight jar or container.
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10
Recipe courtesy New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
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11
Heat a Dutch oven over medium-high heat.
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12
Season duck pieces with Creole spice and brown on all sides, in batches, if necessary.
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13
Remove duck pieces to a plate, reduce heat to medium, add lard and melt.
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14
Stir in flour and cook, whisking, until it becomes a nutty-brown roux, about 15 minutes.
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15
Add onions, celery, bell pepper and cook, stirring often, until tender.
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16
Return duck pieces to pot along with stock, bay leaves and garlic.
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17
Bring to a boil, reduce heat to simmering, cover and cook 2 hours, occasionally skimming excess fat from top of gumbo.
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18
When sauce is thickened and flavors are well-blended, adjust seasonings, to taste with pepper sauce, Worcestershire, Creole spice, salt and pepper.
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19
Serve with steamed rice and green onions.
