- (Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



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 (


  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo



Popular Pages