Duck, Oyster, and Andouille Gumbo

Total Time:
3 hr 5 min
Prep:
30 min
Cook:
2 hr 35 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 cup vegetable oil
  • 1 1/4 cups flour
  • 2 cups diced onion
  • 2 cups diced celery
  • 1 cup diced bell pepper
  • 1/4 cup minced garlic
  • 1 Long Island duck, cut into 6 serving pieces
  • 1 pound andouille sausage, sliced
  • 3 quarts chicken stock
  • 1 pint oysters, liquid reserved
  • 2 cups sliced green onions
  • 1 cup chopped parsley
  • Salt and cracked black pepper
  • Hot pepper sauce
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.


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