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
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lalzada Armani
[email protected]This gumbo was a bit too spicy for me, but my husband loved it! He said it was the best gumbo he's ever had. I'll definitely be making it again, but I'll use less cayenne pepper next time.
Kateregga Johnbosco
[email protected]This gumbo was amazing! The flavors were so complex and delicious. I especially loved the addition of the duck sausage. It gave the gumbo a really unique flavor that I'd never had before. I will definitely be making this again and again.
Qorane Ramadan
[email protected]I'm not a big fan of gumbo, but I decided to give this recipe a try. I was pleasantly surprised! The gumbo was very flavorful and the shrimp and duck sausage were cooked perfectly. I would definitely recommend this recipe to anyone who likes gumbo.
Liscette Brown
[email protected]This gumbo was delicious! The broth was rich and flavorful, and the shrimp and duck sausage were cooked perfectly. I especially liked the addition of the okra, which gave the gumbo a nice texture. I will definitely be making this again.
MD Suzon
[email protected]I made this gumbo for a party and it was a huge success! Everyone loved the unique flavor of the duck sausage and the shrimp were cooked perfectly. The roux was also very well-done. I will definitely be making this again.
Raveesha Pawan
[email protected]This gumbo was a bit too spicy for my taste, but I still enjoyed it. The flavors were great and the shrimp and duck sausage were cooked perfectly. I would recommend this recipe to anyone who likes spicy food.
Vivian Burek
[email protected]I followed the recipe exactly and the gumbo turned out great! The broth was rich and flavorful, and the shrimp and duck sausage were cooked perfectly. I served it with rice and it was a hit with my family. Will definitely be making this again.
Ojok Isaac
[email protected]This gumbo was amazing! The flavors were so complex and delicious. I especially loved the addition of the duck sausage. It gave the gumbo a really unique flavor that I'd never had before. I will definitely be making this again.
EZINNE OBASI
[email protected]I'm a big fan of gumbo, and this recipe did not disappoint! The duck sausage added a nice twist to the classic dish, and the shrimp were cooked perfectly. The roux was also spot-on. I'll definitely be making this again.
lehlohonolo tierise
[email protected]I've made this gumbo several times now and it's always a hit! My friends and family love the rich, flavorful broth and the tender shrimp and duck sausage. It's a bit time-consuming to make, but it's definitely worth the effort.
Peter Chimoto
[email protected]This gumbo is a true delight! The flavors are incredibly well-balanced, with the duck sausage adding a unique and savory depth to the dish. The shrimp are perfectly cooked and the holy trinity adds a wonderful aromatic base. I highly recommend this r