Submitted by Gary MacMurtrie of Groves, Texas


  • 10-12 duck breasts
  • 1 12-oz. pkg pork sausage
  • 1 large yellow onion
  • 1 bell pepper
  • 1 pound bacon
  • 5 stalks celery
  • 6 cloves garlic
  • 2 bundles green onions
  • 3 jalapeplusmn;o peppers, sliced
  • 2 cups sliced mushrooms
  • 32 ozs. chicken broth
  • Tony Chachere's creole seasoning, Lawry's season salt or Tex-Joy


  1. Cut duck breasts into approximately 1-inch pieces. Place cut duck into a bowl and season well with Tony's, Lawry's or Tex-Joy.
  2. Cut pork sausage into 1/4-inch slices and cut bacon into 1-inch pieces.
  3. Place all meat in a large pot on medium heat with the lid on. The meat will start to brown and produce juice (gravy). Stir occasionally.
  4. While the meat cooks, chop the yellow onion, celery, bell pepper, green onions and garlicup After 12-15 minutes, add them, as well as the jalapeplusmn;os and mushrooms, to the pot.
  5. Pour the chicken broth over the vegetables and season again with Tony's, Lawry's or Tex-Joy.
  6. Replace lid and cook on medium-low heat for 3 1/2-4 hours, stirring occasionally.
  7. As the mixture cooks, prepare 2 cups of rice over which to serve the ducks.