The letter “C” could stand for crab or catfish or crawfish or Creole, but because it’s Christmas and time is a coveted commodity, I’m conveying Crock Pot Gumbo recipes. (How many C’s did I crowd in a sentence?) I had planned to feature Chicken and Ham from The Fix It and Forget It Cookbook, but when I saw cannellini beans in the recipe, I decided to offer more slow-cooker choices. The Fix It and Forget link below makes what I call a “Northern” gumbo. Recipe #2 is similar but has a more Louisiana flavor with Red Beans. Both #1 and #2 are roux-less. Recipe #3 has a roux, and Recipe #4 makes a thick gumbo using a purchased dry roux mix. I’m making it for my last day of Christmas shopping.
D is for Duck and Andouille Gumbo. This recipe is from from Leon Soniat’s La Bouche Creole, a favorite cookbook in our house. Soniat’s book is especially nice because of the personal stories spliced between recipes. When his Duck and Andouille recipe was featured in Bon Appetit (the link below) it called for canola oil. In my copy of his cookbook, the original recipe lists “cooking oil.” I prefer solid Crisco for making a roux. Be warned: this recipe is just the opposite of the crock pot recipes of Letter C. Letter D takes plenty of time and two mallard ducks! Leon Soniat’s Duck & Andoille Gumbo