Go Back
+ servings

Wood Duck and Andouille Sausage Gumbo

Will Newell
This isn't a quick recipe, but the time invested in a good roux will make an unforgettable gumbo
No ratings yet
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main Course
Cuisine Southern
Servings 8
Calories 560 kcal

Ingredients
  

  • 1 large yellow onion finely diced
  • 1 large green bell pepper finely diced
  • 4 celery ribs finely diced
  • 1 Fresno chili finely diced
  • 3 cloves garlic finely diced
  • 1 lb andouille sausage sliced into coins
  • 1 lb wood duck breasts (about 6)
  • 1 qt chicken stock
  • ½ cup neutral oil vegetable, grapeseed, avocado, peanut, etc.
  • ½ cup all-purpose flour
  • 2 cold beers 1 for cooking and 1 for drinking (Abita Amber, if you want to be canonically correct)
  • 4 cups cooked rice I used Carolina Gold
  • 1 bunch green onions sliced for garnish

Instructions
 

  • Mise-en-place every single ingredient. It must all be prepped, measured, and set aside in its own container, ready to go.
  • Heat the oil over medium-high heat in a heavy-bottomed Dutch oven until it’s almost smoking.
  • Sprinkle in the flour and begin whisking until well combined. Continue whisking for the next 40 to 50 minutes until the mixture has taken on the color of dark chocolate. You cannot over-whisk this roux.
  • Once the roux has achieved the desired color, add the onion, bell pepper, celery, and Fresno chili. Stir to combine. Once the vegetables are sweated in the roux, add in the garlic. Allow the mixture to sweat again.
  • Once all the veggies have been added, add in the andouille sausage. Stir to combine. Cook for a few minutes or until some of the sausage fat has rendered.
  • Add ½ of a beer and cook until the liquid is reduced by half.
  • Stir in the chicken broth until well combined. Remember, add it in stages; don’t add it all at once.
  • Bring the mixture to an even boil. Add the wood duck breasts. Reduce the heat to low and cover. Simmer the gumbo for 2-3 hours.
  • Remove the duck breasts from the gumbo and place them in a bowl to cool. Once they are cool enough to handle, shred the duck breasts. Then, return the meat to the pot and simmer it for another 20-30 minutes.
  • Tightly pack cooked rice into a ramekin, turn the ramekin out into the center of a shallow bowl and ladle the gumbo around the rice. Garnish with green onions and serve.

Nutrition

Calories: 560kcalCarbohydrates: 36gProtein: 28gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 11gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 96mgSodium: 667mgPotassium: 570mgFiber: 1gSugar: 4gVitamin A: 151IUVitamin C: 18mgCalcium: 29mgIron: 4mg
Keyword Duck
Tried this recipe?Let us know how it was!