Duck, Chicken & Andouille Gumbo Recipe

Make a dark roux

In a heavy-bottomed Dutch oven or deep skillet set over medium heat, combine the vegetable oil and butter. When the butter is melted and shimmering, whisk in the flour. Cook, stirring constantly with a flat-edged wooden spoon or spatula, lowering heat as needed to maintain a steady simmer. Continue stirring for 25–35 minutes until the roux reaches a deep chocolate-brown color and smells slightly nutty. Be vigilant to prevent burning; adjust heat and scrape the pan to keep an even color.

Once the roux is deep brown, slowly whisk in 1 cup of the chicken stock to deglaze and loosen the roux until smooth. Gradually add the remaining stock in 1–2 cup increments, whisking or stirring until fully incorporated and smooth. Bring the mixture to a gentle simmer and reduce heat to low so it stays warm while you prepare the other components.

Render duck and brown sausage

If using fresh duck legs, pat them dry and season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper. In a separate skillet over medium-high heat, add the duck legs skin-side down (no extra fat if the legs are fatty) and cook 6–8 minutes until the skin is well browned and fat renders. Flip and brown the other side 4 minutes. Remove duck to a plate. If using pre-cooked duck confit, crisp skin in the skillet for 4–6 minutes and remove. Add the sliced andouille to the same skillet and brown 2–3 minutes until edges caramelize. Transfer sausage to a bowl and reserve.

In the same skillet, add the chicken thigh pieces and season with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp smoked paprika, and 1/8 tsp cayenne. Brown the chicken in batches over medium-high heat until golden on all sides, about 4–5 minutes per batch. Remove and set aside with the duck and sausage.

When cooled slightly, remove skin and bones from duck legs if desired; shred or chop meat into bite-sized pieces and return to the reserved meat bowl.

Add the diced onion, bell pepper, and celery to the now-empty skillet (use a tablespoon of rendered duck fat if available for flavor). Sauté over medium heat until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir the sautéed vegetables into the warm roux-stock mixture. Add the browned chicken, andouille, and shredded duck to the pot. Add the bay leaves, dried thyme, remaining smoked paprika, remaining cayenne, Worcestershire sauce, and the remaining 1 tsp kosher salt (adjust to taste). Simmer gently for 25–30 minutes, uncovered or partially covered, so flavors meld and the broth thickens slightly.

Taste the gumbo and adjust seasoning with additional salt, pepper, or cayenne as desired. If the gumbo is too thick, add up to 1 cup extra chicken stock to reach desired consistency. Remove and discard bay leaves.

Stir in the chopped parsley and 3 of the sliced green onions. If using file powder, sprinkle it in now and stir; allow to rest off heat 5 minutes (do not boil after adding file).

Ladle hot gumbo over bowls of steamed white rice. Garnish with the remaining sliced green onions and an extra pinch of parsley. Serve with lemon wedges on the side for optional brightness.

Leftovers: cool to room temperature, refrigerate up to 3 days or freeze up to 3 months. Reheat gently over low heat, adding a splash of stock if needed.