Savor the rich flavors of Louisiana with this delectable Duck and Sausage Gumbo, a hearty and flavorful dish that combines the best of both worlds. Indulge in the tender, juicy duck meat and the smoky, savory sausage, simmered together in a robust broth bursting with spices and aromatic vegetables. This traditional Creole dish is a symphony of textures and flavors, with the duck adding a luxurious depth and the sausage providing a spicy kick. Served over fluffy rice, this gumbo is the epitome of comfort food, perfect for a cozy gathering or a special occasion.
In addition to the classic Duck and Sausage Gumbo, this article also features a tantalizing array of gumbo variations, each offering a unique twist on this beloved dish. Discover the vibrant flavors of the Seafood Gumbo, brimming with succulent shrimp, crab, and tender fish, all swimming in a rich, flavorful broth. For a vegetarian delight, try the Vegetable Gumbo, a colorful medley of fresh vegetables simmered in a hearty, aromatic broth. And if you're craving a taste of the bayou, the Chicken and Andouille Sausage Gumbo is a must-try, featuring juicy chicken and spicy andouille sausage in a rich, savory broth.
DUCK AND ANDOUILLE SAUSAGE GUMBO
Steps:
- Rinse the duck under cold running water both inside and out. Remove any excess fat at the cavity opening and at the neck. Use a sharp boning or butcher's knife to cut the back on either side of the spine. Remove the spine and reserve for stock. Cut through the breastbone of the duck to give you 2 halves. Cut the legs from each half as well as the first 2 digits of the wings. Set the legs aside, and cut the breasts in half horizontally.
- Season the duck with 2 teaspoons of Essence. Place a large Dutch oven over medium heat for 2 minutes, or until hot. Place the seasoned duck, skin side down in the pan and sear until golden brown, about 7 to 8 minutes. Turn the duck over and sear on the second side as well for an additional 7 to 8 minutes. Remove the duck from the pan and place on a platter while you make the roux.
- Add the vegetable oil to the pan as well as the flour. Using a wooden spoon, stir the roux continuously over medium heat until the color of dark chocolate, about 20 to 25 minutes. Add the onions, celery and peppers and garlic to the roux and stir, gently until the vegetables are slightly wilted, about 4 to 5 minutes. Pour the beer over the vegetables and stir to incorporate. Add the stock/water to the pan with the thyme, bay leaves, Essence, cayenne pepper and the remaining 2 teaspoons of salt. Add the sausage. Stir the pot well to ensure that the roux and the stock are well blended. Raise the heat to medium-high and bring the gumbo to a boil; then lower to a simmer. Return the seared duck pieces to the pan and cook (skimming any foam and fat that may rise to the surface), for 1 hour and 30 minutes. After an hour and a half, remove the duck pieces from the gumbo and place on a platter to cool. Once the duck is cool enough to handle, remove the skin and meat from the bones and add the meat to the gumbo. Discard the skin and bones and re-season the gumbo, if necessary.
- To serve the gumbo, ladle 1 cup into a heated soup bowl with 1/4 cup white rice. Garnish with the green onions and chopped parsley.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
CHEF JOHN'S DUCK, SAUSAGE, AND SHRIMP GUMBO
This can be made with hundreds of different combinations of smoked meats, game, poultry, and seafood, and in my opinion, the more the merrier. The procedure is pretty straightforward, although you're talking about a full day's project. Serve in a large soup plate with a scoop of cooked white rice, a sprinkle of green onion, and a pinch of cayenne.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 6h25m
Yield 8
Number Of Ingredients 21
Steps:
- 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.
Nutrition Facts : Calories 485 calories, Carbohydrate 21.6 g, Cholesterol 221.2 mg, Fat 27.1 g, Fiber 2.7 g, Protein 37 g, SaturatedFat 8.6 g, Sodium 716.7 mg, Sugar 2.3 g
Tips:
- Choose high-quality ingredients: Use fresh, flavorful ingredients to ensure the best taste. Look for duck and sausage that are well-marbled and have a good amount of fat, as this will help to create a rich, flavorful broth.
- Don't be afraid to experiment with different types of duck and sausage: There are many different types of duck and sausage available, so feel free to experiment until you find a combination that you love. For example, you could use smoked duck or chicken sausage for a more intense flavor.
- Make sure to brown the duck and sausage well: This will help to develop flavor and color. Don't overcrowd the pan when browning the meat, or it will steam instead of brown.
- Use a good quality stock: The stock is the base of the gumbo, so it's important to use a good one. You can use chicken, duck, or vegetable stock, depending on your preference.
- Don't skip the roux: The roux is what thickens the gumbo, so it's an essential step. Make sure to cook the roux until it is a rich, dark color. The darker the roux, the thicker the gumbo will be.
- Add the vegetables and seasonings gradually: This will help to prevent the gumbo from becoming too thick or too salty. Start by adding a few vegetables and seasonings, and then taste the gumbo before adding more.
- Simmer the gumbo for at least 30 minutes: This will help to develop the flavors and allow the gumbo to thicken. You can simmer the gumbo for longer if you want a thicker consistency.
- Serve the gumbo with rice: Gumbo is traditionally served with rice, but you can also serve it with pasta or bread.
Conclusion:
Duck and sausage gumbo is a delicious and hearty dish that is perfect for a cold winter day. It is also a relatively easy dish to make, so it is perfect for busy weeknights. With a little planning and effort, you can make a delicious gumbo that your family and friends will love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love