Chicken, Duck & Andouille Gumbo Recipe
Indulge in a rich and hearty Chicken, Duck & Andouille Gumbo that brings the vibrant flavors of Louisiana to your table. This soul-warming dish features tender chicken and succulent duck simmered to perfection in a savory, spiced broth, complemented by smoky Andouille sausage. Each spoonful is a delightful blend of bold seasonings, fresh vegetables, and a hint of heat, served over fluffy rice. Experience the comforting taste of tradition in every bite!
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Ingredients
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Gumbo Ingredients
Method
Cooking Directions
- 1
Make the Roux
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly, until the mixture turns a dark brown color (about 15-20 minutes). Be careful not to burn it.
- 2
Cook the Vegetables
Add the diced onion, green bell pepper, and celery to the roux. Stir and cook for about 5 minutes until the vegetables are softened.
- 3
Add the Meats
Stir in the chicken thighs, duck breast, and sliced Andouille sausage. Cook for about 5-7 minutes until the chicken is browned.
- 4
Combine Remaining Ingredients
Add the minced garlic, diced tomatoes, chicken broth, bay leaves, thyme, cayenne pepper, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 45 minutes.
- 5
Finish the Dish
Remove the bay leaves. Stir in the sliced green onions and serve over cooked white rice.
