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Duck and Andouille Sausage Gumbo Recipe

Duck and Andouille Sausage Gumbo

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Average Rating:

Total Reviews: 12

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  • on March 11, 2012

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    I added okra and used smoked duck, and it was delicious! It was my first time making roux, but everything went better than expected! Really, really tasty gumbo.

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  • on February 22, 2012

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    Enjoyed recipe, added 1/2 pound of shelled and deveined 16/20 royal reds durin the last 2 minutes....

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  • on February 17, 2012

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    Oh my goodness! The best duck and sausage gumbo in Austin, Texas used to be at Shoal Creek Saloon... Used to be. I honestly believe this is much better. Had to adjust the oil to flour ration for the roux 1/2 cup oil to 1 cup flour. Used the rendered duck fat instead of vegetable oil. Added 16 oz. frozen okra and couple of pinches of file for thickening. If you place a bowl of this gumbo on top of your head, your tongue will beat your ear off trying to get to it. Rich, savory, hearty. Will become a frequent dish in my kitchen.

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  • on November 08, 2011

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    My honeymoon was in New Orleans. We had a duck and andouille sausage gumbo in the french quarter. It was the best gumbo we ever had until we tried this recipe last night. Amazing slap yo mama good!!!!!

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  • on May 10, 2011

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    I used Pheasant instead of Duck and it was great. Some would have preferred that I cut back on the cayannne but to me it was right....roux still scares me but I think I got it this time

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  • on December 24, 2010

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    I did this recipe using duck breasts instead of whole duck. I added the peanut oil for the roux to the duck fat and increased the onion,celery, bell peper, garlic by about a third. At the end I added a cup of okra because I have always assumed that was an essential for gumbo. And finally I added a quart of oysters about the last five minutes or so (until they just curled The result was the best gumbo I have ever made or tasted including New Orleans. Just marvelous! Add a crusty baguette a simple salad and red wine as in a burgundy or cote du Rhone and you will be as happy as a foodie can get.

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  • on October 12, 2010

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    Fantastic recipe. One of my all-time favorites. A little time consuming as you babysit the roux, but that's what it takes to get this to dish to be simply amazing. As for the roux ratio, 1/4 cup oil to 1 cup of flour is correct. A proper roux is made with equal parts of flour and oil... by weight, not volume.

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  • on May 16, 2010

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    You can not make a roux out of 1/4 cup of oil to 1 cup of flour!!!

    Dark chocolate color is too dark. I stopped right before there and it taste slightly burnt.

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  • on February 24, 2010

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    I watched the show this was made on and thought "looks yummy!" It was not a disappointment. This recipe is fantastic, I used chicken thighs instead of duck and it was still wonderful. I made this the day before I served it, be sure to laddle off any excess grease from the sausage and chicken. Well worth the work. Everyone loved it. The aroma made the whole house smell like Nola. WOW

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  • on November 08, 2009

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    this is the gumbo that makes my neighbors come down and ask for a bowl. I swear the smell reaches a block away (in a good way It is FULL of flavor and the beer makes it so rich! I found Turbo Dog here in Michigan and it makes a difference. DON'T use a Budwiser...ick.

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