1 1/4 cup canola oil
1 1/4 cup flour
2 tbsp. black pepper
1 1/2 tbsp. granulated garlic
1 tbsp. granulated onion
1 tbsp. paprika
1 1/2 tsp mesquite seasoning
1/2 tsp cayenne
1 large white onion, chopped
1 medium green bell pepper, chopped
8 cups duck or chicken stock
1 1/2 lb andouille sausage, slicked 1/4″ thick on an angle
Heat oil in an 8 qt saucepan over high heat and sprinkle in flour, make a dark roux.
Add black pepper, granulated garlic and onion, paprika, mesquite seasoning, cayenne, onion and bell pepper. Cook until golden (about 10-12 min).
Add stock; boil.
Reduce heat to medium and add duck and sausage, Cook, skimming occasionally, until sausage is cooke through and gumbo is thickened (about one hour.
Serve with rice and garnish with scallions.
Recipe credit: saveur.com