Wild Duck and Andouille Sauce Piquant
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cajun Main Dish
Poultry
Amount Measure Ingredient — Preparation Method
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1 cup Olive oil (for roux)
3 cups Plain flour (for roux)
3 cups Onions — chopped
1 cup Bell pepper — chopped
3 cups Geen onions — chopped
2 cups Parsley — chopped
Water
2 tablespoons Garlic — finely chopped
3 cups Chablis wine
1/2 teaspoon Dried mint — crushed
11 cups Tomato sauce
3 tablespoons Lea & Perrins
6 teaspoons Louisiana hot sauce
5 teaspoons Salt
1 pound Andouille — sliced 1/4″ thick
2 1/2 pounds Wild duck breasts
Brown off duck breasts in some olive oil. Make a roux with oil and flour
(see Justin’s recipe posted earlier). Add onions, bell pepper, green
onions, and parsley to roux. Stir and cook. Add one cup water and
garlic. Cook. Add wine and some more water. Add other seasonings and
tomato sauce. Mix well. Add andouille (or smoked sausage) and duck
breasts. Stir. Simmer on low heat for 3 to 4 hours.
Stir occasionally. Add more salt and cayenne to your taste. Makes about 3
gallons, so this is for alot of people. Serve over spaghetti or rice. From
Justin Wilson’s “Outdoor Cooking With Inside Help”
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Andouille in Comforting Barbecue Sauce
Andouille in Comforting Barbecue Sauce
Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Cajun Appetizers
Amount Measure Ingredient — Preparation Method
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4 cups Onions — finely chopped
1 cup Celery — finely chopped
1 cup Bell pepper — finely chopped
1 cup Parsley — finely chopped
1 cup Peanut oil
1 tablespoon Garlic — finely chopped
3 cups Steak sauce
1/2 cup Louisiana hot sauce OR
3 cups Ketchup
2 tablespoons Cayenne pepper
3 teaspoons Salt — to taste
1 cup Southern Comfort Liquor
1 pound Andouille sausage
Saute onions, celery, bell pepper, and parsley in peanut oil until the
onions are clear or tender. Add garlic and cook a little longer. Add
steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern
Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours.
Makes about 3/4 gallon. This will keep in the refrigerator for weeks.
Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1
cup sauce. Heat well on stove or in a chafing dish.
Serve with small pieces of French bread or use teethpicks to spear
andouille. You will need plenty of napkins, also, too. “Other smoked
sausages may be used, but we like andouille.” From Justin Wilsons “Outdoor
Cooking With Inside Help .”
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