Duck & Andouille Gumbo Recipe
A hearty and flavorful stew featuring tender duck and spicy Andouille sausage, simmered with okra and a blend of Cajun spices for a true taste of Louisiana.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Duck
In a large pot, heat the vegetable oil over medium-high heat. Season the duck legs with salt and black pepper, then brown them in the pot for about 5 minutes on each side. Remove and set aside.
- 2
- 3
Add Sausage and Spices
Slice the Andouille sausage and add it to the pot along with the Cajun seasoning, bay leaves, and diced tomatoes. Stir to combine.
- 4
Combine Everything
Return the browned duck legs to the pot. Pour in the chicken broth and bring to a simmer. Reduce heat to low and cover, cooking for about 45 minutes.
- 5
Add Okra
After 45 minutes, add the okra and stir. Continue to simmer for another 15 minutes, until okra is tender and gumbo has thickened.
- 6
Serve
Remove the bay leaves before serving. Serve the gumbo over cooked rice and garnish with chopped green onions and parsley.