Best 2 Uncle Danks Gumbo Recipes

**Aromatic and Flavorful Uncle Dank's Gumbo: A Culinary Journey to Louisiana's Heart**

Uncle Dank's Gumbo is a symphony of flavors, a culinary masterpiece that embodies the essence of Louisiana's rich culinary heritage. This hearty and comforting dish is a celebration of fresh ingredients, bold spices, and the unique blend of cultures that define the Bayou State. From the holy trinity of celery, bell peppers, and onions, to the smoky andouille sausage, tender chicken, and succulent shrimp, each ingredient contributes its own distinct character to create a harmonious ensemble of flavors. Served over fluffy rice, this classic gumbo is a journey for the taste buds, capturing the vibrant spirit of Louisiana's culinary traditions.

**Explore a World of Gumbo Variations:**

1. **Traditional Uncle Dank's Gumbo:** Embark on a culinary adventure with the original Uncle Dank's Gumbo recipe, a testament to the harmonious union of fresh vegetables, succulent seafood, and flavorful spices.

2. **Seafood Gumbo:** Dive into the depths of the ocean with this seafood-centric gumbo, where succulent shrimp, crab, and fish come together in a tantalizing symphony of flavors.

3. **Chicken and Sausage Gumbo:** Experience the perfect balance of smoky andouille sausage, tender chicken, and aromatic vegetables in this classic gumbo variation.

4. **Vegetarian Gumbo:** Indulge in a meatless marvel with this vegetarian gumbo, where an array of fresh vegetables and hearty mushrooms create a symphony of flavors that will satisfy even the most ardent meat-lovers.

5. **Duck and Andouille Sausage Gumbo:** Embark on a wild culinary adventure with this unique gumbo, featuring succulent duck meat and smoky andouille sausage, harmoniously blended with aromatic vegetables and spices.

Here are our top 2 tried and tested recipes!

UPPERLINE'S DUCK AND ANDOUILLE GUMBO

Upperline's Duck and Andouille Gumbo image

Chefs dating back to Upperline restaurant's opening in New Orleans, in 1982, have contributed to the development of its famous duck-andouille gumbo. Miguel Gabriel, a longtime Upperline "soup chef," has been responsible for the dark-roux brew since 2010. The recipe also works if you substitute chicken stock for duck stock - and buy the roast duck from your local Chinese restaurant.

Provided by Brett Anderson

Categories dinner, soups and stews, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1 cup canola or peanut oil
1 cup all-purpose flour
1 white onion, diced
5 celery stalks, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 links andouille sausage or other smoked sausage (about 1/2 pound), cut into 1/2-inch half-moons
3 quarts duck or chicken stock
2 tablespoons dried thyme
2 tablespoons dried oregano
3 dried bay leaves
2 garlic cloves, minced
6 cups pulled roasted duck meat, skin discarded and meat roughly chopped (from 1 to 2 roast ducks; buy these from a Chinese restaurant if you like)
Salt, to taste
Hot sauce (such as Crystal brand), to taste
Cooked rice or potato salad, for serving

Steps:

Prepare the roux: In a large Dutch oven, heat the oil over medium-high. (A large stockpot works, but a Dutch oven is ideally shaped for whisking a roux.) Slowly shake the flour over the oil with one hand while whisking with the other hand. Continue to whisk until the roux darkens to a glossy, dark red-brown, 15 to 20 minutes.
Reduce the heat to medium and stir the onion, celery and bell peppers into the roux to prevent it from burning, about 3 minutes. Stir in the sausage and cook until coated, a few more minutes.
Gradually add the stock, stirring constantly as you add the liquid. Add the thyme, oregano, bay leaves and garlic and simmer over medium-low, stirring and skimming every 20 minutes, until the flavors have melded, about 2 hours. For a thinner gumbo, add water, as desired (up to 2 cups).
Stir in the duck meat just before serving and cook until warmed, 3 to 5 minutes. (An extended cook time would turn the meat mushy.) Add the salt and hot sauce to taste. Serve over rice or potato salad.

Nutrition Facts : @context http, Calories 820, UnsaturatedFat 34 grams, Carbohydrate 32 grams, Fat 51 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 13 grams, Sodium 1661 milligrams, Sugar 8 grams, TransFat 0 grams

AUTHENTIC NEW ORLEANS STYLE GUMBO

Authentic New Orleans Style Gumbo image

This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice.

Provided by Lauren Allen

Categories Main Course Soup

Time 1h20m

Number Of Ingredients 14

Ingredients

1 heaping cup all-purpose flour
2/3 cup oil ((vegetable or canola oil))
1 bunch celery (, diced, leaves and all)
1 green bell pepper (, diced)
1 large yellow onion (, diced)
1 bunch green onion (, finely chopped)
1 bunch fresh parsley leaves (, finely chopped)
2-3 cloves garlic
1-2 Tablespoons cajun seasoning (*)
6-8 cups Chicken broth (*)
12 ounce package andouille sausages (, sliced into 'coins' (substitute Polska Kielbasa if you can't find a good Andouille))
Meat from 1 Rotisserie Chicken*
2 cups Shrimps (, pre cooked)
cooked white rice (for serving)

Steps:

Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.
Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.
Add meat. Add chicken, sausage, and shrimp.
Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)

Nutrition Facts : Calories 464 kcal, Carbohydrate 5 g, Protein 12 g, Fat 29 g, SaturatedFat 3 g, Cholesterol 116 mg, Sodium 1303 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your gumbo.
Don't be afraid to experiment with different ingredients. Gumbo is a versatile dish that can be customized to your liking.
Don't overcook the roux. A dark roux will add a bitter flavor to your gumbo.
Cook the gumbo low and slow. This will allow the flavors to develop and meld together.
Serve gumbo with your favorite sides, such as rice, cornbread, or potato salad.

Conclusion:

Gumbo is a delicious and hearty dish that is perfect for a cold night. It is also a great way to use up leftover chicken or seafood. With its endless variations, gumbo is a dish that everyone can enjoy.