Recipe courtesy of Lafitte's Caribbean and Cajun Restaurant
Show: The Best Of
Save Recipe Print
Total:
3 hr 5 min
Prep:
30 min
Cook:
2 hr 35 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

In a 2-gallon stockpot, heat oil over medium-high heat. Once oil is hot, add flour and, using a wire whisk, stir constantly until roux is golden brown, being careful not to scorch. Should black specks appear, discard and begin again.

Add onions, celery, bell pepper, and garlic, and saute for 3 to 5 minutes, or until vegetables are wilted. Add duck and andouille sausage, blending into vegetable mixture. Add oyster liquid and chicken stock, 1 ladle at a time. Bring to a rolling boil, reduce to simmer and cook approximately 2 hours. When duck is tender, add oysters, and cook an additional 10 minutes. Add green onions and parsley. Season with salt, pepper, and pepper sauce. Serve over steamed white rice.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Duck Fat Fingerling Potatoes

Recipe courtesy of Jehangir Mehta

Duck and Andouille Sausage Gumbo

Duck Gumbo

Recipe courtesy of Pam Morton

Shellfish and Andouille Gumbo with Shrimp, Scallops, Clams and Oysters with Crispy Okra

Recipe courtesy of Bobby Flay

Turkey Andouille Gumbo

Shrimp and Andouille Gumbo

Recipe courtesy of Brigid Callinan

Big-Batch Andouille Gumbo

Recipe courtesy of Food Network Kitchen

Andouille and Roasted Squash Gumbo

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.