Wild Duck and Oyster Gumbo


  • 1 wild duck
  • 2 heaping tbsp. flour
  • 1 heaping tbsp. shortening
  • 1 lg. or 3 sm. onions, chopped
  • Salt and pepper
  • 2 doz. oysters
  • About 2 qts. water

Melt shortening. When hot, add flour to make a roux. When roux is browned, add finely cut onions. Cook until tender. Cut duck into about six pieces. Season with all salt and pepper. When onions are tender in the roux, add the duck pieces. Let fry in the roux until blood in duck disappears. Add water. Let boil slowly until duck is tender. Add oyster liquid, then oysters. Cook about ten minutes longer. Season again if necessary after oysters have been added.

Wild Duck Andouille Gumbo

Wild Duck Andouille Gumbo


½ tsp. of each of the following: Salt, black pepper, cayenne, white pepper, paprika, onion powder, garlic powder


  • 2 c. wild duck, chopped

  • 1 c. onion, diced

  • 1 c. green bell pepper, diced

  • ¾ c. celery, diced

  • ¾ c. okra, sliced

  • 1¼ c. all-purpose flour

  • 1¼ c. vegetable oil

  • 2 qt. chicken stock

  • 1½ c. andouille sausage

  • 1 tsp. garlic, minced

  • Salt & pepper to taste

  • Hot sauce to taste


Combine ingredients for seasoning mixture. Toss duck with ½ of seasoning mixture and set aside for 30 minutes.  Combine ½ the flour and the rest of the seasoning mixture. Toss duck with flour/seasoning until well coated.  In a small pot, heat ¼ c. oil until very hot. Fry duck until brown on all sides and meat is cooked. Drain on paper towel. Scrape bottom of pan to loosen remaining particles. Heat oil back to high and gradually add reserved flour. Cook, whisking constantly, until the flour is dark red-brown to black, approximately 3-4 minutes. Remove from heat and add onions, peppers and celery, stirring constantly. Return to medium heat and cook until vegetables are tender.  Add cold stock a little at a time to the roux to form a smooth consistency. Bring to a boil, reduce to a simmer and add okra, duck, andouille and garlic. Simmer 15-25 minutes, stirring often until it begins to thicken. Remove from heat. Adjust seasoning with salt, pepper and hot sauce to taste. Serve over a mound of cooked white rice.


Crab and Shrimp Stew

Crab and Shrimp Stew

  • 4 tbs roux
  • 1 large onion, chopped
  • 1/2 large green pepper, chopped
  • 1/2 chopped green onions
  • 6 small crabs, cleaned and halved
  • 1 lb med shrimp
  • Salt, black pepper, garlic powder, and red pepper
  • 3 quarts water

Boil roux and water together for approximately 30 minutes. Add onions and green pepper and season to taste. Next, add crabs and cook for 15 minutes. Add shrimp. Cook approximately 30 minutes more. Add green onions. Just before serving. Serve over rice with a side dish of potato salad.

Cajun Chicken, Andouille, Tasso Gumbo


1 chicken, cut into serving pieces

1 lb smoked sausage or andouille sliced in 1/2 inch thick slices

1 lb smoked tasso, chopped fine

6 chicken bouillon cubes

Salt and pepper to taste

1 cup chopped onion

1 cup chopped bell pepper

1 cup chopped celery

3 cloves garlic, minced

1/2 cup chopped green onion tops

1/4 cup chopped parsley

1 cup vegetable oil

1 cup all purpose flour

4 quarts water


Make roux with oil and flour, cook until copper penny color. Add onion, bell pepper, celery and garlic and cook until limp. Add chicken and cook a few minutes, stirring constantly. Add water and chicken bouillon cubes. Cook on moderate heat until chicken is almost tender. Add sausage or andouille and tasso. Let boil until all meats are tender. Add onion tops and parsley and cook about ten minutes. Adjust seasonings and serve over cooked rice in soup bowls

Chicken Andouille Gumbo


1 lg. stewing chicken

1 lb. andouille, sliced in 1/4 inch slices

6 lg. white or yellow onions, chopped

1 sm. bunch green onions, cut fine

1 sm. bell pepper, chopped

1 tbsp. chopped celery

1 tbsp. finely chopped parsley

1 clove garlic, chopped

Salt, black pepper and red cayenne

3/4 cup all-purpose flour (for roux)

1 cup cooking oil

6 cup hot water


Cut up chicken, wash and season with salt and pepper. Heat one cup oil in heavy skillet and fry chicken until brown. Remove chicken and put aside. Pour remaining oil into large heavy pot, for making roux. After roux is made, lower heat and add all chopped ingredients, except green onions, garlic and parsley. Cover and simmer until onions are clear, stirring occasionally. Add sliced andouille and chicken to roux mixture, cover and let simmer about 1/2 hour. Stir often during this process. Keep heat low through this point. Add water, garlic, parsley and green onions. Heat may be increased until mixture begins to boil; lower heat to simmer, cover and cook 1-1/2 to 2 hours or until chicken is tender. This yields a lot of liquid and is served over rice.



1 – Can of Rotel tomatoes

1 – Can of whole corn

1 – Can of Cream corn

1 – Can of chicken broth

1 – can of mushroom soup

1 – Can of Beef broth

3 – Pounds of shrimp

1 – Chopped onion

1 – Whole chopped bell pepper

2 – Cups of sour cream

1 – cup of chopped green onions

2 – Tbls of chopped fresh garlic

1 – Block of cream cheese

1 – Pinch of Louisiana crab boil

4 – Cups of shredded American cheese


Cook down onion, bell pepper, garlic and green onions in Rotel tomatoes. Then add cream cheese and cook until melted, add all broth and mushroom soup, sour cream. Bring to boil then add cream, shrimp and crab boil to taste. Add all corn reduce to low fire and continue to stir for 30 minutes.

Creole Shrimp & Potato Chowder


1 lb (450 g) large uncooked shell-on Gulf shrimp (21-25 per lb)

1 tbsp (15 mL) vegetable oil

2 bottles (8 oz/250 mL each) clam juice

2 cups (500 mL) chicken stock

1 medium onion

2 stalks celery

1 large russet potato, unpeeled

4 slices uncooked bacon

1/4 cup (50 mL) all-purpose flour

3 garlic cloves, pressed

2 tbsp (30 mL) Creole seasoning

1 cup (250 mL) dry white wine such as Chardonnay

1/2 cup (125 mL) half and half

1/2 tsp (2 mL) salt

1 tsp (5 mL) chopped fresh thyme leaves (optional)


Peel, devein shrimp and remove tails; do not discard shells or tails. Cut shrimp into small pieces; set aside. Heat oil in (4-qt./3.8-L) Casserole over medium-high heat 1-3 minutes or until shimmering. Add shells and tails; cook 3-4 minutes or until golden brown, stirring occasionally. Remove from heat. Place shells, tails, clam juice and stock into Large Micro-Cooker®; microwave, covered, on HIGH 8-9 minutes or until hot. Keep covered with lid and set aside.

Meanwhile, on clean cutting board, finely chop onion and celery using Food Chopper. Dice potato and slice bacon crosswise… Set potato aside. Add bacon to Casserole and cook over medium heat 5-7 minutes or until crisp. Remove bacon from Casserole using Small Slotted Spoon (do not drain drippings). Set bacon aside.

Add onion and celery to Casserole; cook 3-4 minutes or until tender. Add flour, pressed garlic and seasoning. Cook and stir 30 seconds or until combined. Add wine and simmer 3-4 minutes or until wine is reduced by half. Strain broth mixture through Micro-Cooker® lid into Casserole. Add potatoes and half and half. Bring to a simmer; reduce heat to medium-low and cook 12-14 minutes or until chowder is thickened and potatoes are tender, stirring occasionally. Stir in shrimp, salt and thyme, if desired. Cook 3-4 minutes or until shrimp are pink. Serve with bacon.

Creole Shrimp Chowder


1/2 cup thin celery slices

1/3 cup finely chopped green pepper

1/3 cup finely chopped onion

2 tbsp. margarine

One 8-oz. pkg. cream cheese, cubed

3/4 cup milk

1 garlic clove, minced

1/2 tsp. paprika

1/4 tsp. ground black pepper

1/8 to 1/4 tsp. ground rd pepper

1/4 tsp. dried oregano leaves

1-1/2 cup cubed cooked potato

1 pound fresh peeled shrimp

2 tbsp. dry white wine


Saute celery, green peppers and onions in margarine until tender. Add cream cheese, milk, garlic and seasonings; stir over low heat until cream cheese is melted. Add remaining ingredients; heat thoroughly, stirring occasionally. Makes 4 one cup servings. Variations: Substitute light Philadelphia Brand Neuchatel cheese for cream cheese. Substitute dried thyme leaves for dried oregano leaves.

Creole White Bean Soup


2 tbs margarine

1/2 chopped onions, finely chopped

1/4 cup celery, finely chopped

1-1/2 pound ham, cubed (or 1 pound smoked sausage 1/2 inch slices)

One 8 oz can tomato sauce

Two 15-1/4 oz cans Navy Beans with Bacon, undrained

1 tsp of HR&G all-purpose seasoning – Pauline has it 888.762.3391

1 tsp salt

1 quart water


Sauté onions, celery and bell pepper in margarine; until wilted. Add cubed ham and tomato sauce, simmer 15-20 minutes. Bring Trappey’s Navy Beans with bacon to a boil; cream beans (a blender works well). Combine beans with ham mixture. Add water and seasonings. Boil for one (1) hour.

Hackberry Seafood Soup


1 large onion, diced

1 medium bell pepper, diced

1/2 cup mushrooms, diced

2 cloves garlic, minced

2 tablespoons flour

One 11 ounce can corn

1 pint heavy whipping cream

2 cups milk

1/2 tablespoons of HR&G seasoning (call Pauline 888.762.3391)

2 tablespoons picante sauce

1 pound shrimp, peeled and deveined

½ Pound of cubed redfish or trout

1/2 pound crabmeat

1/2 pound crawfish tail meat

3 tablespoons green onions, chopped


Saute celery, green peppers and onions in margarine until tender. Add cream cheese, milk, garlic and seasonings; stir over low heat until cream cheese is melted. Add remaining ingredients; heat thoroughly, stirring occasionally. Makes 4 one cup servings. Variations: Substitute light Philadelphia Brand Neuchatel cheese for cream cheese. Substitute dried thyme leaves for dried oregano leaves.