Chef John's Duck, Sausage, and Shrimp Gumbo

2 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    5 h 55 m
  • Ready In

    6 h 25 m
Chef John
Recipe by  Chef John

“This can be made with hundreds of different combinations of smoked meats, game, poultry, and seafood, and in my opinion, the more the merrier. The procedure is pretty straightforward, although you're talking about a full day's project. Serve in a large soup plate with a scoop of cooked white rice and a sprinkle of green onion and a pinch of cayenne”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Heat vegetable oil in a skillet over medium heat. Cook duck legs in the hot oil, skin-side down, until duck legs are browned and skillet contains rendered duck fat, about 10 minutes on the skin side. Flip and cook 3 to 4 minutes on the meat side. Remove duck legs from skillet, leaving rendered duck fat in the skillet.
  2. Whisk 1 cup flour into the duck fat, adding enough vegetable oil to make the flour mixture a thick and smooth roux. Turn heat to medium-low and cook the roux, stirring constantly, until it turns a rich reddish-brown color, about 40 minutes. Whisk 2 more tablespoons flour into roux and cook for 2 minutes.
  3. Whisk chicken broth into roux, 1 cup at a time, until all broth has been incorporated. Remove roux mixture from heat.
  4. Brown andouille sausage in a large Dutch oven over medium heat, about 8 minutes; stir in onion, peppers, celery, and 4 green onions, cooking until onion is translucent, about 10 minutes. Stir thyme, bay leaf, black pepper, and cayenne pepper into sausage mixture, followed by diced tomatoes. Stir to combine.
  5. Place smoked ham hock into the center of the sausage and vegetables. Pour roux mixture over ham hock along with enough water to cover. Place duck legs into mixture. Bring to a simmer, turn heat to low, and cover with a lid set at an angle to let steam out. Simmer slowly, stirring occasionally until duck and ham hock meat are tender, about 4 hours. Skim as much fat as possible off the top as it simmers.
  6. Remove duck and ham hock to a bowl and let cool. Stir pickled okra into gumbo. Pick meat from duck legs and pork hock and return meat to the gumbo. Simmer gumbo for 45 more minutes.
  7. Turn heat to medium-high, bring gumbo to a boil, and stir in shrimp and crawfish tails. Cook until shrimp and crawfish tails are bright pink, about 3 minutes. Stir in 1 tablespoon green onion, taste and adjust seasoning, and serve.

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Reviews (2)

Rate This Recipe
206sea-galcook:)
0

206sea-galcook:)

Chef John your the best. What a wonderful dish. We use Lobster, Duck Breast, Crawfish, Shrimp of course and frozen Okra. Turned out great!!

ac
0

ac

Amazing, I made a batch for 12 people for my PD and the first shift killed it. The was not anything to scrap off of the sides of the pan!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 496 cal
  • 25%
  • Fat
  • 27.5 g
  • 42%
  • Carbs
  • 22.4 g
  • 7%
  • Protein
  • 37.7 g
  • 75%
  • Cholesterol
  • 225 mg
  • 75%
  • Sodium
  • 1437 mg
  • 57%

Based on a 2,000 calorie diet

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Shrimp and Sausage and Chicken Gumbo