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2 lbs Fresh or Frozen Okra (cut)

2-1/2 cups Olive Oil

2-1/2 cups Flour

6 Cloves Garlic (chopped)

2 Green Bell Peppers (chopped)

2-1/2 Quarts Chicken Broth

6 Bay Leaves

2 Tbs Tabasco Sauce

1 Sm Can Tomato Paste

2 Tbs Salt & Black Pepper (to taste)

3 Bunches Green Onions (chopped)

3 Large Yellow Onions (chopped)

2 Tbs Butter

1 Bunch Celery (chopped)

5-6 Lbs Duck or Wild Turkey-Cut in small pieces ¼ " squares

2 Lbs Andouille Sausage- Cut in ¼" slices or small chunks

Wash and dry duck pieces. Season with salt and pepper to taste. Heat oil in a large cast iron dutch oven. Brown duck in oil over high heat and set aside. Save Oil. Still using high heat, add flour to oil and stir continuously with a metal spatula for 15 to 20 minutes to make a dark roux. Add tomato paste and butter to roux and stir for another 5 minutes. Add garlic, onion, okra, bell pepper and celery to roux and sauté for 5 minutes or until onions are translucent. Add duck, sausage, bay leaves and chicken broth. Stir until mixed and bring to a boil. Reduce heat and simmer for one hour, skimming fat as it rises to surface. Check seasoning and add Tabasco to taste. Simmer for 20-30 minutes more. Remove bay leaves before eating.

Serve over or mix with wild rice. Rice will absorb liquid. Add file powder if desired.

Serves 8-10

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