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|1 domestic whole duck, dressed|
|3 cups water|
|2 8 oz. cans diced tomatoes with green chilies, undrained|
|6 garliccloves, minced|
|1 1/2 cups onion, chopped|
|1 1/2 cups celery, chopped|
|1 1/2 cups green bell pepper, chopped|
|2 bay leaves|
|1 4 1/2 oz. package gumbo base|
|2 lbs frozen okra, sliced|
|1 16 oz. package frozen cooked|
|as desired shrimp, peeled and deveined|
|1 lb smoked sausage, cut into 1/2" slices|
- Place the duck in a slow cooker, fill with enough water to cover, and cook on Low until juices run clear, about 8 hours. Remove, reserving 3 cups of duck broth, and debone, discarding bones.
- Place the water and 3 cups of duck broth into a slow cooker. Add the tomatoes, garlic, onion, celery, bell pepper, bay leaves, and gumbo base mix. Cook on High until the mixture boils. Reduce heat, and stir in the duck meat, okra, shrimp, and sausage. Cook until thickened, about 30 minutes. Serve hot
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