Duck Gumbo with Andouille Sausage

This hearty duck gumbo combines tender duck with smoky andouille sausage, okra, and a flavorful roux. Inspired by Southern and Mid-Atlantic culinary traditions, it’s a comforting dish for any occasion.

• Prep Time: 45 minutes
• Cook Time: 2 hours

Ingredients

• 2 duck legs
• 1/2 pound andouille sausage, sliced
• 1 cup okra, sliced (garden or locally grown)
• 1 bell pepper, diced (garden or locally grown)
• 1 onion, diced (garden or locally grown)
• 2 stalks celery, diced (garden or locally grown)
• 3 tablespoons flour
• 3 tablespoons butter
• 4 cups chicken or duck stock
• Salt and pepper to taste

Instructions

1. In a large pot, melt butter over medium heat and whisk in flour to make a roux. Cook until golden brown.
2. Add onion, bell pepper, celery, and okra. Sauté until softened.
3. Stir in the stock, sausage, and duck legs. Simmer for 1.5 hours, until the duck is tender.
4. Remove the duck legs, shred the meat, and return it to the pot. Adjust seasoning before serving.
5. Serve hot over rice.