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Turduchen Gumbo


1 Rouses Rotisserie chicken deboned

2 lbs. Guidry Fresh Cuts Creole Seasoning Mix

Rouses Cajun Seasoning

1 pound Rouses Green Onion Smoked sausage cut to bite sized

4 32 oz Kitchen Basics No Salt chicken stock

4 tbsp. Cajun Power Garlic Sauce

1 lb. turkey

2 Duck Breasts

10 garlic cloves cut finely or 2 tablespoons of Christopher Ranch Garlic

2 bay leaves

1 bunch green onions chopped

½ bunch Italian parsley chopped

¾ cup Rouses Vegetable Oil

1 cup All Purpose Flour

2 Cups Rice cooked to instructions on bag


In a black iron skillet, bring to temperature on low. Season duck breasts liberally with Rouses Cajun Seasoning. Place duck breasts skin side down and cook on medium low for 10 minutes until fat starts to render. Remove breasts and remove skin from breasts. Place skin in skillet and let simmer for another 10 minutes to render fat turning occasionally. Remove skin, and pour rendered fat into black iron pot. Place duck breasts and cook for 10 minutes on each side. Remove duck breasts, in same skillet place cut sausage, and cook for 10 minutes to render juices from sausage. Remove sausage and place rendered oil into black iron pot; this should be about ¼-cup oil. Now add ¾-cup vegetable oil to duck and sausage oil rendering. When all oil is placed into pot, it should be 1 cup exactly. Make roux. In a black iron pot, pour in 1 cup of flour into 1 cup of oil. When the flour and oil start to sizzle Stirring constantly for about 30 minutes until the dark, rich chocolate color is achieved. Now add Guidry Fresh cuts Creole seasoning and garlic. Stir constantly and brown them together for about 15 minutes. After vegetables are browned, add chicken, cut duck breasts, turkey and sausage and stir for 10 minutes at a simmer, add stock and Cajun Power Garlic Sauce. Let boil for 10 minutes stirring constantly. Reduce to low heat, add bay leafs, add green onions cover and cook on low for 1 hour. Add parsley and season to taste with Rouses Seasoning. Serve over rice.

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