CAJUN DUCK AND SAUSAGE GUMBO

Prep time 
25 mins 

Cook time 
2 hours 

Total time 
2 hours 25 mins 

This hearty gumbo is built on a deep, dark roux and packed with duck, Andouille sausage, and Cajun seasonings. Perfect for a cold evening or a post-hunt meal with friends. 

Recipe by: George Graham 
Serves: 6–8 

Ingredients 

• 2–3 whole ducks, cleaned and quartered 
• 1 pound Andouille sausage, sliced 
• 1/2 cup vegetable oil 
• 1/2 cup all-purpose flour 
• 1 cup diced yellow onions 
• 1/2 cup diced green bell pepper 
• 1/2 cup diced celery 
• 4 cloves garlic, minced 
• 1 teaspoon Cajun seasoning 
• 1/2 teaspoon smoked paprika 
• 1/4 teaspoon cayenne pepper (optional) 
• 8 cups duck stock or chicken stock 
• 2 bay leaves 
• 1/2 teaspoon black pepper 
• 1 teaspoon salt 
• 2 tablespoons Worcestershire sauce 
• 1 tablespoon hot sauce (optional) 
• 1/4 cup chopped green onions 
• 2 tablespoons fresh parsley, chopped 
• Cooked white rice, for serving 

Instructions 

Brown the duck: 
In a large Dutch oven, brown duck pieces in a little oil over medium-high heat. Remove and set aside. 

Make the roux: 
In the same pot, add vegetable oil and flour. Stir constantly over medium heat until the mixture turns a deep chocolate-brown color (about 15–20 minutes). Be patient — this is the base of your gumbo. 

Add the vegetables: 
Stir in onions, bell pepper, celery, and garlic. Cook until softened, about 5 minutes. 

Build the gumbo: 
Add the Andouille sausage and browned duck pieces. Sprinkle in Cajun seasoning, smoked paprika, cayenne, salt, and black pepper. Stir to coat everything in the roux. 

Add the stock: 
Pour in the duck or chicken stock, bay leaves, Worcestershire sauce, and hot sauce if using. Bring to a boil, then reduce heat to low and simmer uncovered for 1½–2 hours, stirring occasionally, until the duck is tender and the flavors meld. 

Finish it off: 
Stir in green onions and parsley just before serving. 

Serve: 
Spoon gumbo over a mound of hot white rice and enjoy with a slice of French bread. 

Notes 

• Wild ducks like teal or pintail work best — the meat adds rich flavor to the stock. 
• If you want a thicker gumbo, simmer uncovered for an extra 15–20 minutes to reduce. 
• Like most Cajun dishes, this one tastes even better the next day. 
• a surf-and-turf variation. 
• Best served with French bread or a simple side salad.