Tailgating Expeditions Around The South

Oct 4, 2013

Taylor Mathis traveled to Southeastern college towns collecting stories about tailgating on game day. Taylor was received warmly in Baton Rouge; he ate seven different meats in a single day.
Credit wikipedia/creativecommons

On this week's Louisiana Eats! we speak with Taylor Mathis about his escapades around the Southeast in search of the best tailgate parties on College Game Day. We'll also hear from Bill Heavey, who spent a year eating foraged food and writing about it in his new book It's Only Slow Food Until You Try to Eat It.

Then we hear from a pair of cocktail masters about their craft: Eats! catches Simon Ford on his latest trip to Louisiana and welcomes Dale Degroff back to the show.

BILLY COX’S WILD DUCK GUMBO (Yields 10 – 12 servings)

6 – 8 wild ducks – (teals, mallards, etc.)

2 cups chopped onion

2 cups chopped celery

2 cups chopped bell pepper

12 bay leaves

1 gallon water

1-1/4 cups vegetable oil

1 cup flour

1 lb. smoked sausage (Billy didn’t use andouille), sliced into ¼ inch rounds

Salt and Tabasco to taste

Cooked rice

In a stock pot, combine the wild duck carcasses with one cup each of onion, celery, bell pepper, 6 bay leaves and one gallon of water.  Bring to a boil, then reduce to a simmer and cook until the duck meat is falling off of the bone (approximately 45 minutes to an hour.)  Strain stock and reserve duck carcasses.  Discard remainder of seasonings.

When the ducks are cool, pull the meat from the bones and discard the carcasses.

Add 1/4 cup of oil to a skillet and brown the smoked sausage.  Remove the sausage and sauté the remaining onion, celery and bell pepper in the same oil.  When the seasonings are translucent, remove from heat and reserve.

In a heavy bottomed soup pot, make a roux by combining the oil and flour and cook over a medium heat until the roux is milk chocolate brown. Stir in the duck stock, the remaining bay leaves and the rest of the ingredients.

Simmer over a medium heat for 45 minutes to an hour. Adjust taste with salt and Tabasco and serve over cooked rice.