Duck and Andouille Gumbo
Dive into the robust flavors of the South with this Duck and Andouille Gumbo recipe, a hearty and soul-warming dish that’s perfect for any occasion. Featuring tender, slow-simmered duck legs, spiced andouille sausage, and the classic "Holy Trinity" of onion, bell pepper, and celery, this gumbo boasts layers of rich, savory goodness. A deeply toasted roux forms the flavorful backbone, while okra adds a thickening touch and a hint of southern tradition. Simmered with aromatic thyme, bay leaves, and cayenne for just the right kick, this Cajun favorite is served over fluffy white rice and garnished with fresh parsley and green onion for a burst of freshness. Whether you’re craving comfort food or hosting a Mardi Gras-inspired feast, this gumbo hits all the right notes.
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Recipe Information
Ingredients
- 4 pieces duck legs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 0.5 cups vegetable oil
- 0.5 cups all-purpose flour
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 3 stalks celery, diced
- 4 pieces garlic cloves, minced
- 12 ounces andouille sausage, sliced
- 6 cups chicken stock
- 14.5 ounces canned diced tomatoes
- 2 pieces bay leaves
- 1 teaspoon dried thyme
- 2 cups okra, sliced
- 4 cups cooked white rice
- 0.25 cups green onions, sliced
- 0.25 cups fresh parsley, chopped
- hot sauce (optional)
Instructions
Season the duck legs with 1 teaspoon of salt, black pepper, and cayenne pepper. Set aside.
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux. Continue stirring constantly for 20-25 minutes, until the roux is a deep brown color, being careful not to burn it.
Add the diced onion, green bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring frequently, until the vegetables are softened. Add the minced garlic and cook for an additional 1-2 minutes.
Stir in the andouille sausage slices and cook for 3-4 minutes, allowing the sausage to release its flavor.
Add the seasoned duck legs to the pot. Pour in the chicken stock and canned diced tomatoes (including the juice). Stir well.
Add the bay leaves, thyme, and remaining 1 teaspoon of salt. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
After 1 hour, add the sliced okra to the gumbo. Continue to simmer uncovered for 30 minutes, allowing the gumbo to thicken and the flavors to meld.
Remove the duck legs from the pot and shred the meat, discarding the bones and skin. Return the shredded duck meat to the gumbo.
Taste and adjust the seasoning with additional salt, black pepper, or cayenne, if desired.
Serve the gumbo hot over cooked white rice. Garnish with green onions, fresh parsley, and a splash of hot sauce, if desired.
Nutrition Facts
Calories |
987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1720 mg | 75% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 7.3 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 180 mg | 14% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1055 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
