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Yield: Makes 8 servings

• 4 slices bacon, diced
• 1 cup chopped onion
• 1/4 cup flour
• 2 quarts boiling water
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 3-1/2- to 4-pounds duck cut up or 2 wild ducks
• 2 cups peeled, deveined raw shrimp
• 1 pint oysters
• 2 cups cooked tomatoes
• 1 cup sliced green onion tops
• 1 cup chopped fresh parsley
• 2 tablespoons gumbo file powder
• 6 cups cooked rice

Fry bacon until crisp in heavy kettle.

Add onion; cook until light brown.

Stir in flour, then boiling water, salt and pepper.

Stir well.

Add ducks to kettle. Add more water to cover, if necessary.

Cover and simmer 1-1/2 hours.

Cool; skim fat from top. 
Add shrimp, oysters and tomatoes; cook 10 minutes more.

Remove from heat; add green onion tops, parsley and gumbo file.

Serve over rice.

Nutrition Facts
Calories 422   
Total Fat 12g 
Cholesterol 148mg 
Sodium 598mg 
Total Carbohydrate 46g 
Dietary Fiber 2g 
Protein 31g

USA Rice Federation (


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