Chef John's Duck, Sausage, and Shrimp Gumbo
Ingredients6 h 25 m servings 485 cals
- Heat vegetable oil in a skillet over medium heat. Cook duck legs in the hot oil, skin-side down, until duck legs are browned and skillet contains rendered duck fat, about 10 minutes on the skin side. Flip and cook 3 to 4 minutes on the meat side. Remove duck legs from skillet, leaving rendered duck fat in the skillet.
- Whisk 1 cup flour into the duck fat, adding enough vegetable oil to make the flour mixture a thick and smooth roux. Turn heat to medium-low and cook the roux, stirring constantly, until it turns a rich reddish-brown color, about 40 minutes. Whisk 2 more tablespoons flour into roux and cook for 2 minutes.
- Whisk chicken broth into roux, 1 cup at a time, until all broth has been incorporated. Remove roux mixture from heat.
- Brown andouille sausage in a large Dutch oven over medium heat, about 8 minutes; stir in onion, peppers, celery, and 4 green onions, cooking until onion is translucent, about 10 minutes. Stir thyme, bay leaf, black pepper, and cayenne pepper into sausage mixture, followed by diced tomatoes. Stir to combine.
- Place smoked ham hock into the center of the sausage and vegetables. Pour roux mixture over ham hock along with enough water to cover. Place duck legs into mixture. Bring to a simmer, turn heat to low, and cover with a lid set at an angle to let steam out. Simmer slowly, stirring occasionally until duck and ham hock meat are tender, about 4 hours. Skim as much fat as possible off the top as it simmers.
- Remove duck and ham hock to a bowl and let cool. Stir pickled okra into gumbo. Pick meat from duck legs and pork hock and return meat to the gumbo. Simmer gumbo for 45 more minutes.
- Turn heat to medium-high, bring gumbo to a boil, and stir in shrimp and crawfish tails. Cook until shrimp and crawfish tails are bright pink, about 3 minutes. Stir in 1 tablespoon green onion, taste and adjust seasoning, and serve.
- Cook's Notes:
- The deeper the color of the roux, the deeper and richer the flavor of your gumbo. The darker the roux, the less it will thicken.
- Use any combination of hot and sweet diced peppers.
Per Serving: 485 calories; 27.1 g fat; 21.6 g carbohydrates; 37 g protein; 221 mg cholesterol; 717 mg sodium. Full nutrition
ReviewsRead all reviews 10
My husband said it was the best gumbo he ever tasted in his life. I made it last Sunday and it took from 10:30am to 1 pm to have everything in the pot. I rated it 4 stars because I changed the s...
Chef John your the best. What a wonderful dish. We use Lobster, Duck Breast, Crawfish, Shrimp of course and frozen Okra. Turned out great!!
Made this recipe as stated except substituted langostinos for the crawfish meat. Loved the broth! Did not realize cooking the roux longer would bring out such a rich taste. Definitely an all day...
This was fun to make and it took all day, which I love for my days off. The base flavor was outstanding but I did end up adding a lot of garlic powder, cayenne, white pepper, and onion powder to...
Amazing, I made a batch for 12 people for my PD and the first shift killed it. The was not anything to scrap off of the sides of the pan!
love this recipe, except i'm not much for duck so i use chicken. the ham hock adds a lot of flavor.
I didn't have a Ham hock so I browned bacon to get the fat for my roux. Also when I added the seafood I also added a little gumbo file
I used duck and goose legs and wings from my last hunt as well as some elk sausage from the butcher, otherwise I was as true to the recipe as I could be. Absolutely amazing!