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Teddy's Duck Gumbo

Teddy's Duck Gumbo

  • Prep

    45 m
  • Cook

    8 h 40 m
  • Ready In

    9 h 25 m
teddynpooh

teddynpooh

I created this gumbo using wild duck, however any type of poultry may be used as a substitute. Serve the gumbo hot over rice. It's a great meal on a cold Arkansas winter day.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 27.3 g
  • 55%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 857 mg
  • 34%

Based on a 2,000 calorie diet

Directions

  1. Place the ducks in a slow cooker, fill with enough water to cover, and cook on Low until juices run clear, about 8 hours. Remove, reserving 3 cups of duck broth, and debone, discarding bones.
  2. Place the water and 3 cups of duck broth into a slow cooker. Add the tomatoes, garlic, onion, celery, bell pepper, bay leaves, and gumbo base mix. Cook on High until the mixture boils. Reduce heat, and stir in the duck meat, okra, shrimp, and sausage. Cook until thickened, about 30 minutes. Serve hot.
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Reviews

Elisabeth
12

Elisabeth

2/28/2011

Great recipe great cook

pollonater
10

pollonater

11/18/2010

yummy! Thank you fellow arkansan!

mkw101
5

mkw101

12/19/2011

it turned out good but it seemed to be missing something. My husband and I couldn't put our finger on what it needed. I'd also add more spices since it seemed a bit weak. Leftovers had a stronger flavor.

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