Duck and Andouille Etouffée
- Total Time
- 55 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup vegetable oil
- 1cup all-purpose flour
- 1cup finely chopped celery
- 1cup finely chopped onion
- 1clove garlic, minced
- ½cup finely chopped red bell pepper
- ½cup finely chopped green bell pepper
- 2tablespoons chopped fresh parsley
- ½teaspoon freshly ground black pepper
- 2teaspoons dried thyme
- 3bay leaves
- 2teaspoons salt
- ⅛teaspoon cayenne pepper or to taste
- 6cups rich duck or chicken stock, or canned chicken broth
- 1½tablespoons tomato paste
- 3cups Cajun andouille sausage, or smoked or Polish sausage, cut into bite-size pieces
- 4cups coarsely chopped roasted duck or chicken meat
Nutritional analysis per serving (8 servings)
909 calories; 75 grams fat; 17 grams saturated fat; 0 grams trans fat; 42 grams monounsaturated fat; 12 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 40 grams protein; 761 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.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a heavy-duty casserole over medium-high heat, heat oil and whisk in a sprinkling of flour. Continue to sprinkle in the flour until it is all used, whisking vigorously so that mixture is smooth and does not burn. Continue to whisk until mixture is a very dark brown color but is not burned; this may take 10 minutes or more.
- Step 2
Reduce heat to low and add celery, onion, garlic, red bell pepper, green bell pepper and parsley. Stir to mix well. Add black pepper, thyme, bay leaves, salt and cayenne pepper. Add stock a cup at a time, stirring well after each addition.
- Step 3
Add tomato paste and sausage, raise heat to medium high and simmer uncovered for 30 minutes, stirring occasionally. Add duck meat, and stir well. Simmer until heated through, about 10 minutes. Serve, if desired, over rice or cornbread.
Private Notes
Comments
Étouffée? Not even close Let's rename this to duck and andouille gumbo.
I generally make this using roast chicken -- if you use most of a 5-lb chicken, that works nicely -- and homemade stock, as well as turkey andouille.
You can cut the oil down to 3/4 of a cup.
Try reducing the oil to 3/4 of a cup. You can also put in all the flour at once.
You don't need to whisk constantly, but your patience will ultimately be rewarded with a nice, dark roux.
Do NOT try to cook roux over medium-high heat. Medium-low to medium is better to avoid burned roux. It takes forever, but this way you’re less likely to burn it. For the record, burned roux smells strongly acrid, like burned popcorn, and will make your food taste burned instead of rich.
Use bacon fat instead of oil and it adds a real smokiness that comes closer to gumbo. I reduced the bacon fat and flour to 1\4 cup.
I don’t want to get into the politics of whether or not this is an etoufee or a gumbo, but I can say this is a really yummy recipe. Well worth the wait for a nice dark roux. I used leftover duck and would absolutely use it again, but in a pinch, I could see using a little dark chicken or turkey meat instead.
Advertisement