When it comes to celebrating a hunt, there's nothing quite like a steaming pot of gumbo made from your own waterfowl harvest. Whether you've got a few ducks left in the freezer from last season or some fresh goose from a spring hunt, this hearty dish is a perfect way to bring history and tradition to the table.

Gumbo is Louisiana’s official dish, and it’s got a rich Creole heritage. Our Alberta hunter’s version offers seafood options but still brings all the bold flavours you'd expect. It's all about that slow simmer that melds the spices, the Holy Trinity of onion, pepper, and celery, and a bit of okra for a classic touch.

In this recipe, we’re using cubed duck breasts, soaked in buttermilk for tenderness, and pairing them with a spicy smoked venison sausage to give the gumbo a rich, hearty edge. The result is a warming, satisfying meal that turns a day’s hunt into a memorable dinner.

Ingredients:

• 4 skinless, boneless duck breasts, cubed to 2-inch pieces
• 1 ½ cups buttermilk
• Salt and pepper to taste
• ¼ cup vegetable oil
• ¼ cup flour
• 1 large yellow onion, diced
• 2 celery ribs, diced
• 1 large green bell pepper, diced
• 2 large shallots, diced
• 5 cloves garlic, pressed or minced
• 3 cups beef stock
• 4 bay leaves
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• Pinch of cayenne pepper
• 10 oz frozen, sliced okra
• ¼ cup tomato paste
• 1 28-oz can diced tomatoes
• ½ lb spicy smoked sausage or chorizo (or both)
• ¼ cup fresh parsley, chopped
• 1 lb uncooked shrimp (consider using burbot cubes as an Alberta option)

Directions:

1. Cube the duck breasts and remove any silverskin. Soak the duck in buttermilk for one hour or up to overnight. If you don’t have buttermilk handy, pour milk into a bowl, add two tablespoons of lemon juice, stir, and let stand a few minutes.
2. Rinse duck. Heat oil to medium-high in a large cast-iron Dutch oven or other heavy-bottomed pot. Add duck, season with salt and pepper. Cook until the duck is browned, then remove it and set it aside.
3. Whisk the flour into the remaining oil to make a roux, and cook for 2 minutes, stirring constantly. If the flour starts to seize, add more oil or butter.
4. Reduce the heat to medium, then add the onion, celery, green pepper, shallots, and garlic, and cook for 5-10 minutes, until the onions are tender.
5. Add the stock, bay leaves, Worcestershire sauce, thyme, cayenne, okra, tomato paste, and tomatoes. Simmer for 20 minutes, stirring often.
6. Add the duck and sausage, and simmer uncovered for about 40 minutes, until the duck is tender and the gumbo has slightly thickened.
7. Add the shrimp or burbot and simmer for 10 minutes. Stir in parsley just before serving. Serve with rice seasoned with turmeric (about ½ tsp per 1 cup uncooked rice). Some like crackers added to the gumbo, and Tabasco Sauce is a common addition.

High Caliber Sausage Kit
Alberta hunters who want to make a home-made gumbo can make smoked venison sausage with a High Caliber Kit. Consider the Chorizo, Smokies, Garlic Sausage, or even Summer Sausage. To find options, visit highcaliberproducts.com.