Smoked Duck and Andouille Gumbo
Yield - 1 &1/2 Gallons
1 SMOKED DUCK (See Recipe)
1 LB LOUISIANA ANDOUILLE SAUSAGE
1 CUP PEANUT OIL
1 &1/2 CUPS WHITE FLOUR
1 -1/2 LBS DICED ONIONS
1/2 LB CHOPPED CELERY
2 TBSP SMOKE/ROASTED GARLIC PURČE (See Recipe)
1/2 LB TASSO SMOKED SEASONING (See Recipe) (Chopped 1/4 Inch Cubes)
2 CUPS FUMČ BLANC OR ANY DRY WHITE WINE
1/2 TSP GROUND WHITE PEPPER
1/2 TSP GROUND CAYENNE PEPPER
1 TSP WHOLE THYME LEAVES
3/4 GALLON SMOKED DUCK OR CHICKEN STOCK (See Recipes)
SALT TO TASTE
Pull duck meat from bones and dice into 1/2 inch cubes. Reserve bones to make Smoked Duck Stock. (See Recipe). Slice Louisiana Andouille about 1/4 inch thick then cut slices into quarter rounds.
Place empty Dutch oven over medium high heat, allow iron to heat for 3-5 minutes, (this will weep any water vapor that may be in the pours of the iron). Add peanut oil and flour, whisk constantly and scrape browned flour from the bottom of the skillet. Fry flour until a dark brown chocolate color is achieved (about 20-30 minutes). Continue to whisk roux while adding onions and celery, reduce heat and simmer until onions have caramelized (be carefull not to burn onions).
Add andouille and tasso then fry for 5 minutes. Add remaining ingredients,
(including duck meat), gently stir gumbo to insure that all ingredients are well mixed.
Slow simmer Gumbo (covered, stirring occasionally) for one hour to allow the seasonings to
1/2 Gallon Chicken Stock Rice (See Recipe)
Mound rice in center of a large bowl. Ladle 8 ounces of gumbo and meat into center. Garnish with fresh chopped onions or parsley. Serve Louisiana Hot Sauce on the side.
This is one of South Louisiana's most traditional and authentic dishes. Where as, there are as many recipes for duck and andouille gumbo as there are Cajuns, I have found this one to be the best. (Of course I would, it's my family's)
recipe won Honorable mention in Cookshack's 1994 Smoked Foods Recipe Sweepstakes!!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: August 20, 2011.