Upperline’s Duck and Andouille Gumbo
- Total Time
- About 2½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 1cup canola or peanut oil
- 1cup all-purpose flour
- 1white onion, diced
- 5celery stalks, diced
- 1red bell pepper, diced
- 1green bell pepper, diced
- 2links andouille sausage or other smoked sausage (about ½ pound), cut into ½-inch half-moons
- 3quarts duck or chicken stock
- 2tablespoons dried thyme
- 2tablespoons dried oregano
- 3dried bay leaves
- 2garlic cloves, minced
- 6cups pulled roasted duck meat, skin discarded and meat roughly chopped (from 1 to 2 roast ducks; buy these from a Chinese restaurant if you like)
- Salt, to taste
- Hot sauce (such as Crystal brand), to taste
- Cooked rice or potato salad, for serving
For the Roux
For the Gumbo
Nutritional analysis per serving (8 servings)
850 calories; 51 grams fat; 13 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 12 grams polyunsaturated fat; 39 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 57 grams protein; 1717 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the roux: In a large Dutch oven, heat the oil over medium-high. (A large stockpot works, but a Dutch oven is ideally shaped for whisking a roux.) Slowly shake the flour over the oil with one hand while whisking with the other hand. Continue to whisk until the roux darkens to a glossy, dark red-brown, 15 to 20 minutes.
- Step 2
Reduce the heat to medium and stir the onion, celery and bell peppers into the roux to prevent it from burning, about 3 minutes. Stir in the sausage and cook until coated, a few more minutes.
- Step 3
Gradually add the stock, stirring constantly as you add the liquid. Add the thyme, oregano, bay leaves and garlic and simmer over medium-low, stirring and skimming every 20 minutes, until the flavors have melded, about 2 hours. For a thinner gumbo, add water, as desired (up to 2 cups).
- Step 4
Stir in the duck meat just before serving and cook until warmed, 3 to 5 minutes. (An extended cook time would turn the meat mushy.) Add the salt and hot sauce to taste. Serve over rice or potato salad.
Private Notes
Comments
I see Tabasco mostly in restaurants in Louisiana and elsewhere, but not so much in people's homes. I prefer Crystal for its body and depth of flavor.
The roux portions worked perfectly for me but 3 quarts of stock were waaaay too much. If it's a typo, 3 cups would not be enough. Maybe 1 1/2 - 2 quarts? Brett, any comment?
I am an old woman and must take shortcuts in cooking and do prep work in stages. I use instant roux that I mix with water into a slurry and frozen Cajun mix of peppers, onion and celery. I also use chicken thighs.
Perfect the day of, and leftovers the day after.
What!?! No Gumbo (African for Okra). It ain't gumbo without gumbo.......
I’d add that you can make the roux in the microwave. Whisk oil and flour in an appropriately microwave safe vessel. Cook at 1 minute intervals, whisking after each time. Reduce interval to 30 seconds when you’re close to your desired color. Never burns, goes faster, gives you high control over the outcome.
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