Duck and Sausage Etouffee
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- Recipe categories: Meat, Pork, Sausage, Game, Poultry, Duck, Vegetables,
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Total Reviews: 4
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By janperry_1041552
Apex, NC
on December 21, 2007
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I have made this dish every year for Christmas dinner. It is always a fantistic hit! Easy to make ahead up to the puff pastry part, so less stress on Christmas.
By aunteggie_9186947
Chelsea, MA
on December 14, 2007
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I made this recipe when I first watched the episode years ago and I'm making it again this weekend. It is always a hit--my friends don't want their husbands to eat it for fear they will be expected to make this etouffee too! It is time consuming, but well worth it. I substitute the puff pastry for my biscuit dough...I just plop lumps on dough onto the etouffee and bake until ready...it's wonderful!
By maksamit_2152011
Browerville, MN
on February 22, 2005
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It's a little time consuming but very much well worth it. I used 4 wild ducks and a spicey sausage from a local butcher. That was my only substitute. My wife and kids ages 10,9,7 absolutly enjoyed the meal. The duck was very juicey. I served it over Rice A Roni chicken and garlic with whole kernel corn.
By oldpawnee2001_7...
Gypsum, CO
on February 16, 2005
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Although it is a fairly lengthy dish to prepare, the time is worth it. I adapted it by not using the puff pastry and liked it better served over rice. This is worth doing any time you want a great warm dish. I also like chorizo better than andouille which can be milder and is certainly more available in my region.