Duck, Andouille And Oyster Gumbo




  • 4 Tbsp butter
  • 1 large onion, chopped fine
  • 1/2 cup celery, chopped fine
  • 2 gloves garlic, chopped fine
  • 4 Tbsp flour
  • 4 cups fresh or frozen corn
  • 4 cups seafood or chicken stock
  • 1 bunch green onions, chopped fine
  • 1/4 cup chopped parsley or Zatarains Parsley Flakes
  • 2 Tbsp. Tabasco Hot Sauce
  • 1 lb. cooked Louisiana Crawfish Tails
  • 2 cups heavy cream


Sauté onions and celery in butter over medium heat until translucent or soft. Whisk in garlic and flour, stirring until well blended. Add corn and stock and stir until soup comes to a soft boil and thickens. Add green onions, parsley and Crystal Hot Sauce. Simmer 20 minutes. Add crawfish and cream. Simmer 5 minutes more. Salt and pepper to taste. (Note: Half & half or no-fat half & half can be substituted for heavy cream. Crab meat or shrimp can be substituted for crawfish.) Serves 8.

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