Also, you can use the same basic recipe to make chicken, seafood or duck gumbo and it freezes well so you can pull some out, make some rice and enjoy it when you don't feel like cooking.

"I do crab stock for seafood gumbo and chicken or duck stock for my poultry-based gumbos," says Chabert. Less-experienced cooks shouldn't be intimidated by the idea. Even basic recipes like slow ...

Chef Andrew Zimmern butchers and trims his favourite tender cuts from a leg of venison, and cooks a hearty pot of classic Louisiana gumbo using wild duck two different ways.