4 Duck breast fillets
4 Boneless skinless chicken fillets
2 Polish keilbasa
pound Peeled, deveined shrimp - (31 to 40 count)
(the vegetables is where I cheat)
2 cans Whole tomatoes
1 Onion chopped
1 teaspoon Margarine
1 tablespoon Worcestershire sauce
Garlic powder to taste
Chili powder to taste
2 teaspoons Dried thyme
Freshly-ground black pepper to taste
Red pepper flakes to taste
Habenero (or Tobasco) sauce to taste
Cut keilbasa into 3/4-inch thick slices, chop onion into small sections. Place meat, vegetables, tomatoes, margarine, Worcestershire sauce, thyme, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 2 dashes of habenero sauce into stock pot or large slow cooker. Bring to a boil for 5 minutes while occasionally stirring, then reduce heat and allow to simmer for one hour.
Remember to allow gumbo to simmer for a while in between additions of spices. Allow gumbo to cook for 4 to 6 hours on low heat in order to allow flavors to mix (gumbo is one of those dishes that gets better the longer it cooks and is really good when reheated the next day). Cook rice with a little garlic oil and salt. Do not add rice to the gumbo, simply serve over rice.
Comments: This one was developed by Dr. Mark Holifield - one of my "huntin" buddies - whose practice is right here in Decatur County, TN. This is not his recipe verbatim, I like to take some short cuts.