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Pouldeau Gumbo Recipe

  • Difficulty Moderate
  • Time 1 hour 30 minutes
Pouldeau Gumbo

This simple brine recipe is a great first step when cooking freshly killed waterfowl. Simply whisk together 4 tablespoons of salt with 4 cups of water. Make sure your salt is dissolved before adding your cleaned pouldeau to the brine. Allow your waterfowl to brine for one hour and up to 4 hours. Larger ducks and geese should be brined for longer. 

Pouldeau Gumbo 

Ingredients:

  • 15 pouldeau skinned, cleaned, and meat left on the breastplate 
  • 1 pound smoked sausage 
  • 1 cup oil 
  • 1 1/2 cups flour 
  • 2 cups onion, diced
  • 1 cup green bell pepper, diced
  • 1 cup celery, diced
  • 4 cloves garlic, minced
  • 3 quarts fowl stock 
  • 3 bay leaf 
  • 1 cup green onion 
  • 2 sprigs thyme 
  • Spiceology Salt Pepper Garlic Blend 
  • Tabasco pepper sauce, to taste 
  • Pepper vinegar (optional) 

Instructions:

  1. In a cast iron pot, heat oil over medium-high heat. Whisk in flour, stirring constantly on low heat until dark cajun roux is achieved. The color is similar to dark milk chocolate.
  2. Add sausage to the hot roux and cook for 10 minutes on low heat.
  3. Stir in onions and garlic and cook for 10 minutes on low.
  4. Stir in bell peppers and celery and cook for an additional 10 minutes on medium heat 5. Add hot fowl stock slowly to the mixture stirring the entire time.
  5. Add pouldeau meat, bay leaf, and thyme.
  6. Season with Spiceology SPG Blend.
  7. Bring mixture to a boil, cover and turn to medium low.
  8. Simmer mixture for 1 hour or until the breast meat easily pulls from the bones but does not fall off directly from the bone. 
  9. Re- Season mixture with SPG and Tabasco pepper sauce.
  10. Finish with green onions and serve gumbo with a dollop of white rice. 

Juniors Potato Salad 

Ingredients:

Instructions:

  1. Boil your potatoes and eggs together. 
  2. Peel and fine dice your eggs.
  3. Add potatoes, mayo, mustard, and SPG to your eggs and stir together until well mashed but not smooth 4. Season the top of the potato salad with Spicy Andouille blend.

Used in this Recipe

Spicy

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