Duck & Andoullie Gumbo - 1 Quart Recipe
Make Duck & Andoullie Gumbo - 1 Quart Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Proteins
Vegetables
Liquids
Spices and Seasonings
Oils
Method
Preparation
- 1
Prepare the Duck
Trim excess fat from the duck breast and cut it into bite-sized pieces.
- 2
Slice the Sausage
Slice the Andouille sausage into thin rounds.
- 3
Chop Vegetables
Dice the onion, green bell pepper, and celery. Mince the garlic cloves and slice the okra.
Cooking
- 4
Heat the Oil
In a large pot, heat the vegetable oil over medium heat.
- 5
Cook the Duck and Sausage
Add the duck breast pieces and Andouille sausage to the pot. Cook until the duck is browned and the sausage is slightly crispy, about 5-7 minutes.
- 6
- 7
Create the Base
Add the chicken broth and water to the pot. Stir in the Cajun seasoning, bay leaves, salt, black pepper, and thyme. Bring to a boil.
- 8
Simmer the Gumbo
Once boiling, reduce the heat to low and let the gumbo simmer for 30 minutes. Stir occasionally.
- 9
Add Okra
Add the sliced okra to the pot and cook for an additional 10 minutes, allowing it to thicken the gumbo.
- 10
Final Seasoning
Taste the gumbo and adjust seasoning with salt and pepper if necessary. Remove bay leaves before serving.
