Jul 14 2026
Restaurants›Copeland's of New Orleans›Duck & Andoullie Gumbo Recipe

Duck & Andoullie Gumbo Recipe

Inspired by Copeland's of New Orleans
Time1h 30m
Serves6

Make Duck & Andoullie Gumbo Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Meats

Vegetables

Liquids

Spices & Seasonings

Grains

Method

Preparation

  1. 1

    Prepare the Ingredients

    Chop the onion, bell pepper, celery, and garlic. Slice the Andouille sausage into rounds. Set aside.

Cooking the Gumbo

  1. 2

    Brown the Duck Legs

    In a large pot, heat the vegetable oil over medium-high heat. Season the duck legs with salt and black pepper. Add them to the pot and brown on all sides, about 8-10 minutes. Remove the duck and set aside.

  2. 3

    Sauté the Vegetables

    In the same pot, add the chopped onion, bell pepper, celery, and garlic. Sauté for 5-7 minutes until the vegetables are soft and the onion is translucent.

  3. 4

    Add the Sausage

    Stir in the sliced Andouille sausage and cook for another 2-3 minutes.

  4. 5

    Make the Roux

    Sprinkle the Cajun seasoning into the pot and stir well. Add the chicken stock gradually while stirring to avoid lumps. Bring the mixture to a boil.

  5. 6

    Simmer the Gumbo

    Return the browned duck legs to the pot. Add bay leaves and reduce the heat to low. Cover and let it simmer for about 45 minutes, stirring occasionally.

  6. 7

    Cook the Rice

    While the gumbo simmers, cook the white rice according to package instructions.

Final Touches

  1. 8

    Serve

    Once the gumbo is thickened and the duck is tender, taste and adjust seasoning with salt and pepper. Serve the gumbo over a scoop of rice and garnish with chopped green onions and parsley.

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