Duck Andouille Gumbo

Duck Andouille Gumbo

Recipe type: entrée Yield: 12 Prep time: 30 mins Cook time: 1 hour 30 mins Total time: 2 hrs

Using roasted, pulled duck breast, Louisiana filé and an array of herbs and spices, this gumbo is certain to keep you warm all season long.

Ingredients:

1 C                  Vegetable oil

1 C                  All-purpose flour

2 C                  Onion – diced

1 C                  Celery – diced

2 T                  Oregano – dried

1 T                   Clove – ground

2 T                   Chili powder

2 T                   Paprika

1 T                  Red pepper – crushed

2 lbs               Andouille sausage – (cut into half-moons)

1 C                  Green bell pepper – diced

1/4 C              Garlic – minced

1 T                   All-spice

2 T                   Thyme – dried

3                      Bay leaf

2 lbs                Duck meat – roasted and pulled

2 oz                 Worcestershire sauce

3 qt                  Duck stock (or chicken stock)

2 T                   Filé
                        Salt and Black Pepper – to taste

Directions:

1. In a 2-gallon stock pot, heat the oil over high heat.
3. Add the onion and cook until caramelized.
5. Once onion is browned, but not burnt, whisk in the flour.
7. Stir constantly until a dark brown roux is achieved.
9. Add the celery, oregano, clove, chili powder, paprika, and crushed red pepper flakes.
11. Cook until the celery is tender.
13. Next add the andouille and the duck meat.
15. Cook for approx. 10 minutes until the sausage begins to render.
17. Add the bell pepper, garlic, allspice, thyme, and bay leaf.
19. Cook until bell peppers are tender.
21. Add the duck stock one ladle at a time stirring constantly.
23. Bring to a rolling boil then reduce to a simmer.
25. Whisk in filé.
27. Cook for approximately one hour.
29. Add stock as needed to maintain volume.
31. Skim any impurities or oil that collects at the top.
33. Season with salt and pepper to taste.
35. Serve with steamed rice.
37.  

Published on October 8, 2019 by Teri Williams