A hearty gumbo made with succulent duck meat, spicy andouille sausage, and a savory roux-based broth.
Ingredients:
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves of garlic, minced
- 2 duck breasts, skin removed and meat diced
- 8 ounces andouille sausage, sliced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 2 bay leaves
- Cooked rice, for serving
- Fresh parsley, chopped (for garnish)
Instructions:
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the flour and stir constantly to make a roux. Continue stirring until the roux turns a dark brown color (similar to chocolate), about 15-20 minutes. Be careful not to burn it.
- Add the diced onion, green bell pepper, celery, and minced garlic to the pot. Cook for about 5 minutes until the vegetables start to soften.
- Add the diced duck meat and sliced andouille sausage to the pot. Cook until the duck is lightly browned and the sausage is heated through.
- Stir in the diced tomatoes, chicken broth, paprika, dried thyme, dried oregano, cayenne pepper, salt, pepper, and bay leaves. Bring the mixture to a simmer.
- Reduce the heat to low, cover, and let the gumbo simmer for about 1 hour to allow the flavors to develop.
- Adjust the seasoning if needed.
- Serve the duck and andouille gumbo over cooked rice.
- Garnish with fresh chopped parsley.
- Enjoy the hearty and flavorful duck and andouille gumbo!
Note: If you prefer a thicker gumbo, you can add more flour to the roux. You can also customize the spice level by adding more or less cayenne pepper according to your taste preferences.