2 (3 to 3 1/2 pound) domestic whole ducklings, dressed
3 cups water
2 (8 ounce) cans diced tomatoes with green chilies, undrained
6 cloves garlic, minced
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 1/2 cups chopped green bell pepper
2 bay leaves
3 (4.5 ounce) package gumbo base, as in Zatarian’s
4 pounds frozen sliced okra
1 (16 ounce) package frozen cooked shrimp (peeled and deveined)
1 pound smoked sausage, cut into 1/2 inch slices
Place the ducks 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.