I created this gumbo using wild duck, however any type of poultry may be used as a substitute. Serve the gumbo hot over rice. It's a great meal on a cold Arkansas winter day.

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Recipe Summary

prep:
45 mins
cook:
8 hrs 40 mins
total:
9 hrs 25 mins
Servings:
16
Yield:
1 gallon
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the ducks in a slow cooker, fill with enough water to cover, and cook on Low until juices run clear, about 8 hours. Remove, reserving 3 cups of duck broth, and debone, discarding bones.

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  • Place the water and 3 cups of duck broth into a slow cooker. Add the tomatoes, garlic, onion, celery, bell pepper, bay leaves, and gumbo base mix. Cook on High until the mixture boils. Reduce heat, and stir in the duck meat, okra, shrimp, and sausage. Cook until thickened, about 30 minutes. Serve hot.

Nutrition Facts

252 calories; protein 27.3g; carbohydrates 16.3g; fat 8.1g; cholesterol 119.7mg; sodium 856.7mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/01/2011
Great recipe great cook Read More
(14)

Most helpful critical review

Rating: 3 stars
12/19/2011
it turned out good but it seemed to be missing something. My husband and I couldn't put our finger on what it needed. I'd also add more spices since it seemed a bit weak. Leftovers had a stronger flavor. Read More
(5)
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/28/2011
Great recipe great cook Read More
(14)
Rating: 5 stars
11/18/2010
yummy! Thank you fellow arkansan! Read More
(10)
Rating: 3 stars
12/19/2011
it turned out good but it seemed to be missing something. My husband and I couldn't put our finger on what it needed. I'd also add more spices since it seemed a bit weak. Leftovers had a stronger flavor. Read More
(5)
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Rating: 5 stars
12/14/2014
Love this recipe! Have made it many times and it's always a big hit. I use duck breasts and add chicken broth to the water when cooking the duck - for extra flavor since there are no bones. I put all the veggies (except okra) in my ninja to quickly chop (more like mince). I use fresh okra and slice thin - my husband didn't like the huge chunks that come frozen. I also use a roux base called Kary's Dry Roux. Zatarins tastes fine but this brand has fewer extra unneeded ingredients. May be difficult to find depending on location! I'm way down south. I also use andouille sausage. If it doesn't have enough flavor with regular smoked sausage try andouille - it's got more louisiana spice. Or could use some tony chacherie's spice blend - you won't need it if you use andouille. Anyhow great recipe! Thank you for sharing!! Read More
(1)
Rating: 4 stars
04/13/2017
Good underflavor - We used wild duck but I had a difficult time with the wild game flavor of the duck. We grilled it beforehand and it didn't seem as gamey the first time we ate it. Since it was already cooked we sauteed the onions peppers garlic celery and sausage; then added the final ingredients and cooked about 30 minutes. Read More
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