On 20 Sep 2005 06:56:20 -0700, higgins wrote:

> Good question. It would be a chicken and duck gumbo. I roast a duck,
> use the rendered fat for the roux, later adding chicken stock. Some
> shimp might make its way into the gumbo at the very end, but I can
> easily hold off on that.

That sounds very interesting! I'd leave out the seafood and add some
andouille.