Duck & Andoullie Gumbo - 2 Quarts Recipe
Make Duck & Andoullie Gumbo - 2 Quarts Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Vegetables
Liquids
Spices
Garnish
Method
Preparation of Ingredients
- 1
Prepare the Duck
Remove the skin from the duck legs and trim excess fat. Season with salt and black pepper.
- 2
Slice the Andouille Sausage
Cut the andouille sausage into bite-sized pieces.
- 3
- 4
Prepare the Herbs
Chop the green onions and parsley for garnish.
Cooking the Gumbo
- 5
Heat the Oil
In a large pot, heat the vegetable oil over medium heat until it shimmers.
- 6
Brown the Duck
Add the duck legs to the pot and brown on all sides, about 10 minutes. Remove and set aside.
- 7
Cook the Sausage
In the same pot, add the andouille sausage and cook until browned, about 5 minutes.
- 8
- 9
Make the Roux
Sprinkle the Cajun seasoning and cook for 1 minute. Gradually add the chicken stock while stirring to avoid lumps.
- 10
Combine Ingredients
Return the browned duck legs to the pot along with bay leaves, thyme, and okra. Bring to a boil, then reduce heat to a simmer.
- 11
Simmer the Gumbo
Let the gumbo simmer for about 1.5 hours, stirring occasionally. Check for seasoning and add salt or pepper if needed.
Serving the Gumbo
- 12
Prepare to Serve
Remove bay leaves and discard. Ladle the gumbo into bowls.
- 13
Garnish
Top with chopped green onions and parsley before serving.
