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Duck and Andouille Gumbo

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

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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. 1

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

  2. 2

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

  3. 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. 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. 5

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

  6. 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. 7

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

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Questions

How long does Duck and Andouille Gumbo take?

As written, 120 minutes: 30 of prep and 90 of cooking. The longest single stretch is step 6 (1 hour): "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."

What internal temperature should Duck and Andouille Gumbo reach?

For Duck and Andouille Gumbo, the target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Can I skip the searing in Duck and Andouille Gumbo?

Step 1 reads: "Sear 2 lbs trimmed duck legs in a heavy pot over medium heat until browned, about 8 minutes, then set aside." You can, but you give up flavor. The browning in step 1 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of andouille in Duck and Andouille Gumbo?

The entry for Duck and Andouille Gumbo calls for 1 lb andouille sausage, sliced. In its place: Any smoked sausage such as kielbasa, plus a pinch each of cayenne and smoked paprika.

Can I make Duck and Andouille Gumbo gluten-free?

Yes. The gluten in Duck and Andouille Gumbo 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.

Is Duck and Andouille Gumbo keto-friendly?

A serving of Duck and Andouille Gumbo carries 18 g of carbohydrate, 3 g of it fiber. Against a strict 20 g keto day that is 90 percent of the budget; against a moderate 100 g low-carb day it is 18 percent.

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