Courtesy of Chef Lola Beth Pokorny, Chef/Owner at Lola's Louisiana Kitchen, Las Vegas, Nevada
- 2 lbs andouille sausage
- 2 lbs kielbasa
- 40 oz cut frozen okra
- 1/2 bottle J. Lohr Estates Falcon's Perch Pinot Noir
- 2 cups yellow onion, chopped
- 1 cup green pepper, chopped
- duck stock (recipe follows)
- 1 cup celerty, chopped
- 1/4 tsp garlic powder
- 2 tsp cayenne pepper
- 3 Tbsp dried parsley
- 4 bay leaves
- salt and pepper
In a large pot, slowly cook andouille sausage, kielbasa, peppers, onion and celery until the vegetables are softened. Deglaze with J. Lohr Estates Pinot Noir. Add the dry seasonings and cook over medium heat until the wine has almost evaporated. Add the duck stock and the okra, and simmer until the vegetables are soft and tender.
- 1 duck (approx 5 lbs)
- 1 onion, roughly chopped
- 5 stalks celery, roughly chopped
Roast the duck at 350°F for 1 hour. Remove from the roasting pan and reserve the duck fat for roux. Place the duck, onion and celery into a stockpot and cover with cold water. Simmer for 6 hours or until the meat is falling off the bone. Strain the stock, remove the meat from the duck carcass, and set aside.
- 1 cup oil/fat (canola oil and reserved duck fat combined)
- 1 cup all-purpose flour
- salt and pepper
While the gumbo is simmering, make a roux with the fat mixture and flour. Cook the roux until it is dark brown in color. Slowly stir the roux into the gumbo and cook until the flour taste is gone. Season with salt and pepper to taste.
- 3 cups cooked white rice
- 2 stalks green onions, chopped
SPlace the gumbo in a bowl with a serving of white rice, and garnish with the chopped green onions. Enjoy with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!