Duck And Andouille Gumbo Recipe
Pulled duck, Andouille, dark roux, white rice
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Make the Roux
In a large heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly until the mixture turns a dark brown color, similar to chocolate. This may take 20-30 minutes.
- 2
Cook the Vegetables
Once the roux is ready, add the chopped onion, green bell pepper, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- 3
Add the Garlic
Stir in the minced garlic and cook for another minute until fragrant.
- 4
Combine Ingredients
Add the pulled duck, Andouille sausage, chicken broth, diced tomatoes, bay leaves, thyme, cayenne pepper, salt, and black pepper to the pot. Bring the mixture to a boil.
- 5
Simmer the Gumbo
Reduce the heat to low and let the gumbo simmer uncovered for at least 45 minutes, stirring occasionally. Adjust seasoning as needed.
- 6
Serve
Remove the bay leaves. Serve the gumbo over cooked white rice and garnish with sliced green onions.
