Duck and Andouille Gumbo

Name: Duck and Andouille Gumbo
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8 servings
Cuisine: Cajun
Ingredients: 2 lbs duck legs, trimmed; 1 lb andouille sausage, sliced; 1/2 cup vegetable oil; 1/2 cup all-purpose flour; 1 large yellow onion, diced; 1 large green bell pepper, diced; 3 celery stalks, diced; 4 garlic cloves, minced; 6 cups chicken stock; 1 tbsp Cajun seasoning; 2 bay leaves; 1/2 cup green onions, sliced

A rich Cajun soup built on a dark roux with duck, spicy sausage, and aromatic vegetables.

120 minMediumServes 8520 cal/serving

CajunSoupStovetopStandardHigh ProteinLow CarbDairy-FreeNut-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-Free

Ingredients

2 lbs duck legs, trimmed
1 lb andouille sausage, sliced
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large yellow onion, diced
1 large green bell pepper, diced
3 celery stalks, diced
4 garlic cloves, minced
6 cups chicken stock
1 tbsp Cajun seasoning
2 bay leaves
1/2 cup green onions, sliced

Instructions

1

Sear 2 lbs trimmed duck legs in a heavy pot over medium heat until browned, about 8 minutes, then set aside.
2

Brown 1 lb sliced andouille sausage in the same pot for 5 minutes, remove, and leave rendered fat in the pot.
3

Whisk 1/2 cup vegetable oil and 1/2 cup all-purpose flour into the pot over medium-low heat, stirring constantly for 20 minutes until dark brown.
4

Add 1 large diced yellow onion, 1 large diced green bell pepper, and 3 diced celery stalks to the roux, cooking for 5 minutes until soft, then stir in 4 minced garlic cloves.
5

Slowly pour in 6 cups chicken stock, whisking to combine, then stir in 1 tbsp Cajun seasoning and 2 bay leaves.
6

Return 2 lbs trimmed duck legs and 1 lb sliced andouille sausage to the pot, cover, and simmer for 1 hour until duck reaches an internal temperature of 165 degrees F.
7

Remove bay leaves, garnish with 1/2 cup sliced green onions, and serve.

Questions

Can I make Duck and Andouille Gumbo gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Duck and Andouille Gumbo keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Duck and Andouille Gumbo?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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