Duck and andouille sausage gumbo

Gumbo is the unoffficial "official" food of New Orleans and the state of Louisiana. Although most families and restaurants have their own version, this classic is tasty and easy to make. Low carb and healthy, this gumbo is a keeper. Serve it up and please your hungry eaters.   

• 1 - 5 pound duckling 
• 4 quarts duck or chicken stock
• 8 - 12 garlic cloves, minced 
• 1 1/2 cups dark roux 
• 2 teaspoons Creole seasoning
• 2 teaspoons Worcestershire sauce 
• 2 teaspoons Frank's Red Hot sauce 
• 1 pound andouille, sliced 
• 1 cup scallions, chopped 
• 1 cup celery, diced
• 1 green bell pepper, diced 
• 1/4 cup fresh parsley, chopped
• 1 teaspoon salt 
• 1 teaspoon white pepper 

1. Smoke duck meat, de-bone. (You may also buy smoked duck meat in gourmet meat markets.)
2. Place stock in a large stock pot or gumbo pot and bring to a boil.
3. Add garlic, roux, Creole seasoning, Worcestershire, hot sauce, andouille, scallions, celery and bell pepper.
4. Simmer for 1 hour on low heat.
5. Cut duck meat into large chunks, discard skin.
6. Add duck meat, parsley, salt and pepper.
7. Simmer for 15 minutes.
8. Serve over steamed long-grain rice or riced cauliflower.