Recipe courtesy of Lafitte's Caribbean and Cajun Restaurant
Recipe courtesy of Lafitte's Caribbean and Cajun Restaurant
Show:
The Best Of
Episode:
Southern Comforts
Duck, Oyster, and Andouille Gumbo
- Level: Easy
- Total: 3 hr 5 min
- Prep: 30 min
- Cook: 2 hr 35 min
- Yield: 4 to 6 servings
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- Level: Easy
- Total: 3 hr 5 min
- Prep: 30 min
- Cook: 2 hr 35 min
- Yield: 4 to 6 servings
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
Serving suggestion: steamed white rice
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.
