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Put it out with a perdurable is a statement that is being made to prove that this is my blog. If any one knows what that means then you can tell me.

It has nothing to do with cooking or rednecks or anything but that is the way it goes.

Disclosure - Re-stated.

This policy is valid from 1 January 2007


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Jones Soda - All through the House!

This is a Sponsored Post written by me on behalf of Jones Soda. All opinions are 100% mine.

Here Willy sits watching the Christmas Tree
Jones Soda in hand, Willy is feeling kind of Free.
Willy thinks he will see what is on TV.

There is the game, now Willy can gawk
For it is none other than a Seattle Seahawk.
And what to Willy's eyes should appear,
The Jones Soda in his hand is like Seahawk Gear.

Yes their Soda that Willy has in hand
Is a token of the Seahawks, isn't that Grand.
The flavor is Berry Lemonade
Willy likes this, he would not trade.

So as the big fat man comes to my house.
Leave Willy a Jones Soda, or you are surely a louse.
And Willy will leave no cookies and send you down South.

10-4 Cooking With Willy

Duck Gumbo - Revisited

Willy's son-in-law loves to hunt and has cooked up some things everynow and then that are really good. He has taken a Chicken Gumbo Recipe that he saw Emeril cook and has modified it to make it into a great Duck -Sausage - Shrimp Gumbo.

Below is the initial ingredients from Emeril's Recipe. I am showing some of the changes that were made. However, as every good cook, he says he changes a little here and there.

Any Way - It turned out real good!

1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
1 package of small shrimp
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups chicken broth
1 pound wild duck meat, cut into 1-inch chunks
1 teaspoon Rustic Rub, recipe follows
2 tablespoons chopped fresh parsley leaves
1/2 cup chopped green onions
1 tablespoon file powder


Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.


Season the duck with the rub below and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.

Rustic Rub:
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme