The “big” game is upon us.

Okay, so I think all 12 are big.

I do not know why people come to see ducks when they did not come to see bulldogs.

Then again, some do not know why I would do the exact same thing four Saturdays in a row. Hell, I’d do it 12 Saturdays out of 13 if I could.

In honor of our feathered friends from the northwest, let’s rustle up some duck gumbo, shall we?

The weather has “taken a turn” as they say, and a hot, steaming bowl of this goodness will be just the thing while we wait around for 5 o’clock to arrive.

Be sure to have a couple of bottles of hot sauce in varying degrees of heat for your non-wimpy guests to add to this as they choose.

And if you don’t happen to have any wild ducks in the freezer, chicken will work too. Just be sure to tell everyone that you went on a duck hunt, just like the Pokes will be doing later in the day.

People get in a lather for these big games. It’s fun to watch. Me, I’m just in a lather all the time.

And be sure to treat the visiting fans as well or better than we were treated in Nebraska and Iowa. It’s no small thing going on the road and we should welcome them with the Wyoming hospitality for which we are known. I’ve always thought we should beat them on the field and kill them with kindness in the stands.

Go Pokes!

Wild Duck Gumbo

2 wild ducks, cut up

½ cup canola oil

2/3 cup all-purpose flour

1 pound smoked sausage, sliced

2 cups chopped onion

1½ cups chopped green pepper

1½ cups sliced celery

2 tablespoons minced fresh parsley

1 tablespoon minced garlic

1 can (14½ ounces) stewed tomatoes

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2 bay leaves

2 tablespoons Worcestershire sauce

1½ teaspoons pepper

1 teaspoon salt

1 teaspoon dried thyme

¼ teaspoon cayenne pepper

2 quarts water

Hot cooked rice

In a Dutch oven over medium heat, brown duck in batches in oil. Remove and set aside. Discard all but 2/3 cup drippings. Add flour to drippings; cook and stir over medium heat until brown, 12 to 14 minutes. Add sausage, onion, green pepper, celery, parsley and garlic. Cook for 10 minutes, stirring occasionally.

Stir in the next eight ingredients. Add duck; bring to a boil. Reduce heat; cover and simmer 60 to 75 minutes or until duck is tender.

Remove duck. Cool. Debone and cut into chunks; return to pan. Simmer 5 to 10 minutes or until heated through. Remove bay leaves. Serve with rice. Yield: 16 servings (4 quarts).

— Recipe

Follow community news editor Sally Ann Shurmur on Twitter @WYOSAS


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