Brown Bayou Smoked Duck and Alligator Sausage Cajun Chili with Sweet and Spicy Cornbread

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Prep Time: 15 min - Cook Time: 5 hours

In the last recipe I posted, Pheasant Gumbo with Brown Rice Pilaf, I promised another Louisiana inspired dish to follow. Well this is it, I call it my Brown Bayou Smoked Duck and Alligator Sausage Cajun Chili. It's a mouthful... literally, I know. It's a no tomato sauce, no bean, chili based traditional chili, inspired by my time spent fishing those Louisiana Bayou's.

I graduated high school and spent several years going to college in Louisiana. When I wasn't studying, which was pretty much always, you could find me fishing any number of different bayou's around Shreveport and Bossier City, with my now ex brother-in-law. I remember us pulling some monster largemouth bass out of those waters, but on more than one occasion, I hooked something very large, that would just instantly jerk the whole boat and take us for a ride ... until it eventually snapped my line, or I cut it. Was it a bass? Maybe a large catfish? Possibly, I can't really say for certain, because I never actually saw what was dragging us around, but if I was guessing, I'd say it was most likely a large alligator. It wasn't uncommon to see them while fishing and we had caught several small gators on fishing tackle before, just not the kind that could just pull you around wherever it wanted to go.

I remember a few years ago, laying in bed watching the food channel and Guy Fieri was on. I don't remember what the show as called, maybe Guy's Backyard Bites or something like that. On the show he was making a chili ... out of dried chilies, not tomato sauce ... and it blew my mind. Sounds weird, I know ... I had always made my chili out of tomato sauce, it never occurred to me to actually use chilies, even though it's called chili. That pretty much launched my obsession with making chili without using tomato sauce. I actually got online and studied the history of chili after that! Did you know that beans aren't considered a traditional chili ingredient either?? Mind blown.

I've had a recipe like this on my mind for a long time now, toying around with different ideas and this recipe wasn't my first attempt at making this no tomato sauce, no beans, chili based traditional chili. I failed at this several times before I got something that I really, really liked. When I say failed, you could eat it, but it wasn't anything to brag about. The first time I tried to make something like this, I cooked the dried chilies indoors ... MISTAKE!! You would have thought someone set off a can of pepper spray in my house. Please don't try to cook this indoors, unless you enjoy getting in trouble with the spouse. I've tried using red wine and dark beer instead of coffee, but the Café du Monde coffee, being a Louisiana based coffee, just plays into the theme of this dish really, sense this is all Cajun inspired dish .. plus it just taste great. If you make this recipe per the instructions I've included, it's gonna be HOT, but I like it that way. If you don't like your chill that hot, you might consider leaving out a few of the Chile De Arbor's. Or replacing a few of them with a milder chili, like the Ancho Chilies or Guajillo Chilies. Hope you enjoy this recipe as much as me.


 

Ingredients


  1 whole Ducjk
  1 lbs Alligator Sausage
  2 tbsp All-purpose flour
  1 tbsp Rendered Duck Fat or Cooking Oil
  1/2 tsp Cajun Seasoning
  2 cup(s) Chicken Stock
  2 Anaheim Peppers - Diced and seeded
  2 Jalapeno Peppers - Diced and seeded
  1 Green Bell Pepper - Diced
  1 Sweet Yellow Onion - Diced
  3 clove(s) Garlic - Minced

Chili Sauce


  3 Ancho Chili Peppers
  3 Guajillo Peppers
  6 Chili Da Arbol
  12 oz Fresh Brewed Cafe Du Monde coffee
  2 1/2 tbsp Brown Sugar
  1 tbsp Cocoa Powder
  1 cup(s) Chicken Stock
  1/8 cup(s) Honey
  12 oz Can of Chipotle Peppers in Adobe Sauce

Cajun Seasoning


  1 tbsp Paprika
  1 tbsp Kosher Salt
  1 tbsp Garlic Powder
  3/4 tbsp Cayenne pepper
  1/2 tbsp Black Pepper
  1/2 tbsp White Pepper
  1/2 tbsp Onion Powder
  1/4 tbsp Ground Thyme

Sweet and Spicy Buttermilk Cornbread


  2 Eggs
  1 cup(s) Sugar
  1 cup(s) All-purpose flour
  1 cup(s) Yellow Cornmeal
  1 cup(s) Buttermilk
  1/2 tsp Salt
  1/2 tsp Baking Soda
  1/8 tsp Baking Powder
  1/4 cup(s) Diced Jalapenos
  1 tbsp Cooking Oil


Instructions

Step #1 If your duck is frozen, place in a refrigerator a couple day ahead of time to allow it to deforest. If you want, you can make a simple brine of 1 gallon of water and 1 cup of kosher salt, leaving the bird in the brine for 4 to 8 hours. I choose not to brine my duck with this recipe, with this fatty bird and slow cooking process, I dont think you need it. Rinse your duck and place in the refrigerator for one hour, allowing the skin to dry. If you are not using store bought Cajun Seasoning, use this time to make your own by combining all the ingredients listed for seasoning. Paprika, Garlic Powder, Salt, Cayenne, Onion Powder, Ground Thyme, Black Pepper and White Pepper.



Step #2 Set your smoker to 225 and allow it to start getting hot. Place your preferred wood chips, in a small bowl of with water. I went with pecan wood because of the milder flavor, but Cherry and Apple wood would be good as well. Allow them to soak for about 30 minutes while you prepare the bird.




Step #3 Take your whole duck and pierce the skin with a sharp object, being certain not to cut into the meat. This will help the fat render out while the duck smokes.



Step #4 I sprayed the outside of my duck with Olive Oil cooking spray, then generously coated the outside of the bird with my Cajun seasoning rub.



Step #5 Be sure to put a pan under the duck in the smoker to catch any drippings, you can use the collected duck fat to cook with later in this recipe. You can smoke your duck flat on its back, but I choose to smoke my duck upright to create a narrower profile and smaller target to catch drippings. Uncaught dripping can cause flare ups in your smoker, making it hard to maintain the desired temperature.



Step #6 Place the duck in the smoker for about 4 hours at 225, until the temperature is about 165 degrees.




Step #7 While the duck is smoking, heat 2 cups of water in a tea kettle until boiling. Put 2 tbsp of Café de Monde coffee grounds into a French press then pour in your two cups of boiling hot water over top of coffee grounds. Pour your fresh brewed coffee into a 12 oz mug or measuring cup. If you don't have a tea kettle or French press, just make 12 ounces of your favorite coffee.



Step #8 Remove the stems and seeds from the dried Chili peppers ( Ancho, Guajillo , Arbol ). Tear the chili's into pieces and add to frying pan. You'll want to do this outside, on the grill, as the vapor from the peppers can irritate the eyes and lungs. Turn the heat to medium and let the peppers char in the pan. Optionally : I like my chili HOT, but you can reduce the heat in the chili by using less Chile De Arbol's. Try substituting 2 of the Chile De Arbol's for 1 Guajillo to reduce the heat in this chili.



Step #9 Turn the heat off and pour in 12 oz of Café du Monde coffee. Let the peppers steep in the coffee for about 15 minutes.



Step #10 While your peppers rehydrate. Chop up one Yellow onion, one Green bell pepper, two Jalapenos pepper, two Anaheim peppers and three cloves of garlic.




Step #11 In a large Dutch oven, add 1 tablespoon of duck fat and set the burner to medium heat. Add chopped onions, peppers and garlic. Add let cook for 5 to 10 minutes, until the onions are translucent.



Step #12 Cut your alligator sausage or summer sausage into 1/8 inch thick slices and add to the Dutch oven. Cook another 5 minutes.



Step #13 Add 2 tbsp of flour and 1/2 teaspoon of Cajun seasoning and stir.



Step #14 Add 2 cups of Chicken or Duck Stock, stirring to combine.




Step #15 Take your rehydrated chilis and place in a blender with one cup of chicken stock, honey, brown sugar, cocoa powder and 3 of the Chipotle in Adobe Sauce, blend until you have a smooth red liquid.



Step #16 Pour chili mixture into Dutch oven and bring everything to a boil. Reduce to a simmer and let cook for ten more minutes.



Step #17 After the duck reaches 165, remove from smoker and let rest for 10 to 15 minutes. After it's rested, pull all the meat off the bone and shred with your hands, discarding any skin or fat.



Step #18 Added shredded duck meat to chili and turn off heat.




Step #19 Note : You can reserve the duck carcass to make a duck stock with for this recipe if you want to spread this out over a couple days. I elected not to make the duck stock and went with chicken stock instead.




Sweet and Spicy Cornbread


Step #1 Preheat oven to 375. While the oven is preheating, add about 1 tablespoon of vegetable oil to a 10" cast iron skillet. Swirl the oil around in the skillet, making sure to coat the bottom and sides. Place the cast iron skillet in the oven while the oven preheats.



Step #2 Mix all your dry ingredients in a mixing bowl, flour, cornmeal, sugar, baking powder, baking soda and salt.




Step #3 When the oven has finished preheating, add eggs, buttermilk and chopped Jalepeno's and combine.



Step #4 Remove the HOT cast iron skillet from the oven with an oven mitt and pour your corn bread batter into the skillet. Place the hot skillet back in the oven to cook for about 25 to 30 minutes. It's done with you can stick a toothpick into the center of the cornbread and pull it out and the toothpick still be clean.



Step #5 Serve chili in a bowl topped with Green Onions, Jalapenos, Cheddar Cheese, Sour Cream and Buttermilk Cornbread.



Recipe Card

Brown Bayou Smoked Duck and Alligator Sausage Cajun Chili with Sweet and Spicy Cornbread

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Prep Time: 15 min - Cook Time: 5 hours



Ingredients


1 whole Ducjk
1 lbs Alligator Sausage
2 tbsp All-purpose flour
1 tbsp Rendered Duck Fat or Cooking Oil
1/2 tsp Cajun Seasoning
2 cup(s) Chicken Stock
2 Anaheim Peppers - Diced and seeded
2 Jalapeno Peppers - Diced and seeded
1 Green Bell Pepper - Diced
1 Sweet Yellow Onion - Diced
3 clove(s) Garlic - Minced

Chili Sauce


3 Ancho Chili Peppers
3 Guajillo Peppers
6 Chili Da Arbol
12 oz Fresh Brewed Cafe Du Monde coffee
2 1/2 tbsp Brown Sugar
1 tbsp Cocoa Powder
1 cup(s) Chicken Stock
1/8 cup(s) Honey
12 oz Can of Chipotle Peppers in Adobe Sauce

Cajun Seasoning


1 tbsp Paprika
1 tbsp Kosher Salt
1 tbsp Garlic Powder
3/4 tbsp Cayenne pepper
1/2 tbsp Black Pepper
1/2 tbsp White Pepper
1/2 tbsp Onion Powder
1/4 tbsp Ground Thyme

Sweet and Spicy Buttermilk Cornbread


2 Eggs
1 cup(s) Sugar
1 cup(s) All-purpose flour
1 cup(s) Yellow Cornmeal
1 cup(s) Buttermilk
1/2 tsp Salt
1/2 tsp Baking Soda
1/8 tsp Baking Powder
1/4 cup(s) Diced Jalapenos
1 tbsp Cooking Oil


Instructions


Step #1 - If your duck is frozen, place in a refrigerator a couple day ahead of time to allow it to deforest. If you want, you can make a simple brine of 1 gallon of water and 1 cup of kosher salt, leaving the bird in the brine for 4 to 8 hours. I choose not to brine my duck with this recipe, with this fatty bird and slow cooking process, I dont think you need it. Rinse your duck and place in the refrigerator for one hour, allowing the skin to dry. If you are not using store bought Cajun Seasoning, use this time to make your own by combining all the ingredients listed for seasoning. Paprika, Garlic Powder, Salt, Cayenne, Onion Powder, Ground Thyme, Black Pepper and White Pepper.
Step #2 - Set your smoker to 225 and allow it to start getting hot. Place your preferred wood chips, in a small bowl of with water. I went with pecan wood because of the milder flavor, but Cherry and Apple wood would be good as well. Allow them to soak for about 30 minutes while you prepare the bird.
Step #3 - Take your whole duck and pierce the skin with a sharp object, being certain not to cut into the meat. This will help the fat render out while the duck smokes.
Step #4 - I sprayed the outside of my duck with Olive Oil cooking spray, then generously coated the outside of the bird with my Cajun seasoning rub.
Step #5 - Be sure to put a pan under the duck in the smoker to catch any drippings, you can use the collected duck fat to cook with later in this recipe. You can smoke your duck flat on its back, but I choose to smoke my duck upright to create a narrower profile and smaller target to catch drippings. Uncaught dripping can cause flare ups in your smoker, making it hard to maintain the desired temperature.
Step #6 - Place the duck in the smoker for about 4 hours at 225, until the temperature is about 165 degrees.
Step #7 - While the duck is smoking, heat 2 cups of water in a tea kettle until boiling. Put 2 tbsp of Café de Monde coffee grounds into a French press then pour in your two cups of boiling hot water over top of coffee grounds. Pour your fresh brewed coffee into a 12 oz mug or measuring cup. If you don't have a tea kettle or French press, just make 12 ounces of your favorite coffee.
Step #8 - Remove the stems and seeds from the dried Chili peppers ( Ancho, Guajillo , Arbol ). Tear the chili's into pieces and add to frying pan. You'll want to do this outside, on the grill, as the vapor from the peppers can irritate the eyes and lungs. Turn the heat to medium and let the peppers char in the pan. Optionally : I like my chili HOT, but you can reduce the heat in the chili by using less Chile De Arbol's. Try substituting 2 of the Chile De Arbol's for 1 Guajillo to reduce the heat in this chili.
Step #9 - Turn the heat off and pour in 12 oz of Café du Monde coffee. Let the peppers steep in the coffee for about 15 minutes.
Step #10 - While your peppers rehydrate. Chop up one Yellow onion, one Green bell pepper, two Jalapenos pepper, two Anaheim peppers and three cloves of garlic.
Step #11 - In a large Dutch oven, add 1 tablespoon of duck fat and set the burner to medium heat. Add chopped onions, peppers and garlic. Add let cook for 5 to 10 minutes, until the onions are translucent.
Step #12 - Cut your alligator sausage or summer sausage into 1/8 inch thick slices and add to the Dutch oven. Cook another 5 minutes.
Step #13 - Add 2 tbsp of flour and 1/2 teaspoon of Cajun seasoning and stir.
Step #14 - Add 2 cups of Chicken or Duck Stock, stirring to combine.
Step #15 - Take your rehydrated chilis and place in a blender with one cup of chicken stock, honey, brown sugar, cocoa powder and 3 of the Chipotle in Adobe Sauce, blend until you have a smooth red liquid.
Step #16 - Pour chili mixture into Dutch oven and bring everything to a boil. Reduce to a simmer and let cook for ten more minutes.
Step #17 - After the duck reaches 165, remove from smoker and let rest for 10 to 15 minutes. After it's rested, pull all the meat off the bone and shred with your hands, discarding any skin or fat.
Step #18 - Added shredded duck meat to chili and turn off heat.
Step #19 - Note : You can reserve the duck carcass to make a duck stock with for this recipe if you want to spread this out over a couple days. I elected not to make the duck stock and went with chicken stock instead.

Sweet and Spicy Cornbread


Step #1 - Preheat oven to 375. While the oven is preheating, add about 1 tablespoon of vegetable oil to a 10" cast iron skillet. Swirl the oil around in the skillet, making sure to coat the bottom and sides. Place the cast iron skillet in the oven while the oven preheats.
Step #2 - Mix all your dry ingredients in a mixing bowl, flour, cornmeal, sugar, baking powder, baking soda and salt.
Step #3 - When the oven has finished preheating, add eggs, buttermilk and chopped Jalepeno's and combine.
Step #4 - Remove the HOT cast iron skillet from the oven with an oven mitt and pour your corn bread batter into the skillet. Place the hot skillet back in the oven to cook for about 25 to 30 minutes. It's done with you can stick a toothpick into the center of the cornbread and pull it out and the toothpick still be clean.
Step #5 - Serve chili in a bowl topped with Green Onions, Jalapenos, Cheddar Cheese, Sour Cream and Buttermilk Cornbread.


About the Author

Jeff Davis
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You may think cooking and recipes don’t have much to do with a website dedicated to hunting dogs ... but really, why do we hunt? Sure, we enjoy watching our dogs work in the field and being outdoors, but ultimately, hunting is about survival and feeding our families. We might as well try to do it well. I'm not a chef and definitely no food authority ... but I do like to eat and enjoy cooking. After searching for people willing to share their recipes on Gundog Central, without much success, I decided to try to do a few on my own, with my wife Tami's help. The recipes I share here are things I like to eat and have made here at home. I've tried to include step-by-step instructions with each meal describing exactly how I did it, but my method may not be best, if you decide to try a recipe posted here, please use whatever technique you think works best, I'm simply sharing how I did it. You'll see a lot of recipes where I've tried to make things from starch, when I could have just used store bought ingredients, simply because I wanted to learn how something was done. My goal is to continually update these recipes as I learn new things and techniques. These are my attempts at creating good, home cooked food, that I would like to eat! If I'm sharing it here, my family and I enjoyed it and I believe you will too.

 

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