Duck and Andouille Sausage Gumbo

I made extra duck breasts when I made dinner for Christmas Day just to have this hearty gumbo on the day after Christmas. A one pot meal after days and days of cooking for the holidays gave me a chance to rest and to serve a casual, but very tasty meal after the big formal meal on Christmas Day. There are probably as many different variations on gumbo as there are stars in the sky. Gumbo is basically a hodgepodge of food cooked in a pot, but nearly all are based on the Cajun “holy trinity” which consists of bell pepper, onion and celery. Other ingredients important to a gumbo are garlic, cayenne and green onions, plus other spices such as thyme and bay leaves. A good roux, made of drippings and flour, is cooked slowly in the pot until a nutty brown color is achieved. Some recipes call for a blond roux, but the darker roux flavors the gumbo and the blond roux simply thicken it.I pan-fried the duck breasts and served a sauce on the side for Christmas dinner so I could use the breasts for the gumbo, but you can smoke your duck breasts which I have done in the past when making this gumbo.Ingredients For Duck and Andouille Sausage Gumbo4 Cooked whole duck breasts, diced large1/2 cup cooking oil2/3 cup all-purpose flour1 lb. andouille sausage, sliced1 cup chopped ham chunks2 cups chopped onion1 1/2 cups chopped green pepper1 1/2 cups sliced celery1 tablespoon minced garlic1 can (14 1/2 oz.) diced tomatoes with juice2 tablespoons creole seasoning (homemade or purchased)-my recipe included here2 bay leaves2 tablespoons Worcheshire sauce1 1/2 quarts chicken brothWarm the oil in a Dutch oven and add the flour. Over medium heat, cook and stir the roux until a nutty brown, about 12-14 minutes. Do not let burn. Add sausage, duck,ham, onion, green pepper, celery and garlic. Cook for 10 minutes, stirring occasionally. Add tomatoes, creole seasoning, bay leaves, Worcheshire and chicken broth. Bring to a boil, simmer 30-45 minutes. Adjust seasonings.Creole Seasoning recipe hereMy Creole Seasoning2 1/2 tablespoons paprika2 tablespoons salt2 tablespoons garlic powder1 tablesspoon ground black pepper1 tablespoon dried minced onion1/2 tablespoon cayenne1/2 tablespoon ground chipotle powder1 tablespoon dried oregano1 tablespoon dried thymeTo serve: hot cooked rice, chopped green onions, creole seasoning and Tabasco

Share:

Leave a Reply

Your email address will not be published. Required fields are marked *