Duck & Andouille Gumbo - 8oz Recipe
Shredded duck confit and andouille sausage, stewed in a dark Cajun roux. Served with white rice.
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Ingredients
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Gumbo Ingredients
Method
Gumbo Preparation
- 1
Make the Roux
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Gradually whisk in the flour, stirring constantly.
- 2
Cook the Roux
Continue to cook the mixture, stirring constantly, until it darkens to a deep brown color, about 20-30 minutes. Be careful not to burn it.
- 3
- 4
Add Broth and Seasoning
Slowly pour in the chicken broth while stirring to combine. Add in the bay leaves, dried thyme, Cajun seasoning, salt, and black pepper.
- 5
Add Duck and Sausage
Stir in the shredded duck confit and sliced andouille sausage. Bring the mixture to a simmer, then reduce heat to low.
- 6
Simmer
Cover and let the gumbo simmer for at least 30-45 minutes, stirring occasionally to prevent sticking. Adjust seasoning if necessary.
- 7
Serve
Remove bay leaves before serving. Serve hot over cooked white rice and garnish with sliced green onions.
