This Duck and Sausage Gumbo is to die for.
My mom grew up in Belle Chasse, Louisiana which is a suburb outside of New Orleans. Both of my parents attended Tulane University. My parents are well versed on Cajun food and made sure that I was too. I love all Cajun food. The intense spices and heat that each dish packs is something astounding.
After my first duck hunt, I knew exactly what dish needed to be made. Gumbo.
Gumbo can be made with seafood, sausage, duck, chicken… really whatever you want. I used deer sausage to add extra meat in the gumbo, but honestly the duck would suffice.
When making the roux for this dish, if you are new, make it low and slow. If you are more confident in your abilities, you can ramp the heat up, but be cautious and continuously stir it or you will burn the roux. You are looking for a melted chocolate consistency and color.
This dish is delicious. If you are worried about the okra having that “slimy” texture, it does not have it in this. It is mighty good.
I love gumbo and I especially loved this gumbo. Don’t get stressed out by the long ingredient list or the roux. It is a very simple gumbo and it will be worth it to make. I hope you enjoy it as much as we did!
Duck and Sausage Gumbo
- 12 cooked teal ducks meat from the duck broth
- 3 C Duck Broth
- 2 cloves garlic minced
- 1.75 tsp salt
- 1.75 tsp poultry seasoning
- 1/2 tsp black pepper
- 3/4 tsp garlic powder
- 1/2 tsp cayenne pepper
- 3/4 tsp "Better than Bouillon" roasted beef base
- 3 bay leaves
- 1.5 C celery finely chopped
- 1.5 C onions finely chopped
- 1.5 C bell peppers finely chopped
- 1/2 C vegetable oil
- 10 T flour
- 1.25 C okra chopped
- 3.5 T fresh parsley chopped
- 1 lb sausage (I used venison sausage) chopped into bite sized pieces
- green onion
- In a small bowl combine all seasonings (salt, poultry seasoning, pepper, cayenne, and garlic powder) and beef base.
- In a separate bowl, mix together celery, onions, and bell pepper (Holy Trinity).
- In a Dutch oven over medium-high heat, heat oil until it shimmers.
- Carefully add flour and stir constantly (if you are new to making roux start at a lower temp). Cook roux until dark brown (~20 minutes). Stir constantly or your roux will burn. It should look like melted chocolate when done.
- Remove pot from heat and seasonings, onions, celery, bell peppers. Stir until thick and well combined (~2 minutes).
- Return pot to heat and add broth, okra, minced garlic, and bay leaves.
- Combine and bring to boil, cover and let simmer for 10 minutes.
- Add meat and let simmer for 15 minutes.
- Serve over rice. Top with green onions and parsley. Enjoy.