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.
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