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Nutritional Info
  • Servings Per Recipe: 25
  • Amount Per Serving
  • Calories: 155.6
  • Total Fat: 8.4 g
  • Cholesterol: 43.9 mg
  • Sodium: 325.9 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 0.7 g
  • Protein: 13.1 g

View full nutritional breakdown of Adapted Richard Allin's Gumbo calories by ingredient
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Adapted Richard Allin's Gumbo

Submitted by: YOGAANDBIKE


Use 3 T. FilÚ Gumbo at end.
Serve over cooked rice.
Use 3 T. FilÚ Gumbo at end.
Serve over cooked rice.

Number of Servings: 25


    Duck, without skin, 6 cup chopped or diced, cooked (remove)
    Red Wine, 8 fl oz (remove)
    Onions, raw, 2 cup, chopped (remove)
    Green Peppers (bell peppers), 0.5 cup, chopped (remove)
    *Canola Oil, .66 cup (remove)
    *Wheat flour, white, bread, enriched, .66 cup (remove)
    Parsley, 2 tbsp (remove)
    Garlic, 6 clove (remove)
    Salt, 1 tbsp (remove)
    Pepper, black, 1 tsp (remove)
    Pepper, red or cayenne, 1 tsp (remove)
    Thyme, ground, 1 tsp (remove)
    Bay Leaf, 1 tbsp, crumbled (remove)
    *Okra, frozen, cooked, 1 package (10 oz) yields (remove)


I love okra in this recipe, so I added about 10 oz. I do not add sausage, shrimp, crab, or ham.


Simmer ducks i water to cover until done. Reserve stock. Make a roux with oil and flour, stirring until it becomes a milk chocolate color [Peanut butter color-- about 30 min.] Add onion, pepper, parsley and garlic. Cook over low heat for 10 min. Add reserved stock to vegetable mixture, then all all seasonings except FilÚ. Cut duck into bite-sized pieces. Add duck meat (can add .25 lb. ham and .25 lb. sausage). Mix thoroughly. Bring slowly to a boil, reduce heat, and simmer 30 min. (May add 2 lbs raw, peeled shrimp and and 1/2 to 1 lb. crabmeat and simmer a few minutes.) Remove from heat and add gumbo filÚ. Serve i bowls over rice.

Serving Size:áMakes 25 1/2 cup servings.

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