Recipes
Duck Gumbo with Andouille Sausage
This hearty duck gumbo combines tender duck with smoky andouille sausage, okra, and a flavorful roux.
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
- In a large pot, melt butter over medium heat and whisk in flour to make a roux. Cook until golden brown.
- Add onion, bell pepper, celery, and okra. Sauté until softened.
- Stir in the stock, sausage, and duck legs. Simmer for 1.5 hours, until the duck is tender.
- Remove the duck legs, shred the meat, and return it to the pot. Adjust seasoning before serving.
- Serve hot over rice.