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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. canola oil
- 24 oz. andouille sausage (cut into slices)
- 1 whole duck (cut into two breasts and two legs, reserve extra skin, spine and neck)
- 1 cup all purpose flour
- 3 celery ribs (chopped)
- 2 green bell peppers (chopped)
- 1 yellow onion (chopped)
- 4 garlic cloves (minced or grated)
- 9 cups chicken stock
- 2 Tbsp. Better Than Bouillon Chicken Base
- 2 Tbsp. Cajun seasoning
- 3 bay leaves (dried)
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. hot sauce
- 1/4 cup chopped fresh parsley (optional)
- 1 Tbsp. filé powder
- white rice (unchecked▢, for serving)
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