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Chef John's Duck, Sausage, and Shrimp Gumbo

Chef John's Duck, Sausage, and Shrimp Gumbo

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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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Nutrition

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

Based on a 2,000 calorie diet

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

Monei Pennee
1
4/6/2014

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
1
2/16/2014

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!

Valerie
0
10/4/2014

My husband said it was the best gumbo he ever tasted in his life. I made it last Sunday and it took from 10:30am to 1 pm to have everything in the pot. I rated it 4 stars because I changed the spices so much to add more flavor. Here are comments and changes: 1. Used 5 skin on chicken thighs vs duck legs and took skin off after browning 2. Used 1.75 lbs andouille sausage because I did not use cray fish 3. Cooked roux in oblong cast iron pan so only took 20 min 4. I did not add 2 more TB of flour because we wanted soup bowls not plates 5. I used a lot more stock 2.5 32 oz boxes( for Roux I used his amount of stock and added extra in soup pot) 6. I used Chef John's thyme and cayenne but added a large sprinkle of garlic powder and 2T of Emerl's Bayou blast and file powder in the end 7. I strained off a lot more fat and used 2T in the rice instead of butter 8. Chopped green onion and parsley sprinkled on rice 9. Loved John's tips of using some fat from meat for roux and using pickled okra 10. Only make this when you have a day off and for friend's and family who appreciate gumbo I made this last Sunday and making Chef John's American onion soup this Sunday