Duck, Andouille, and Shrimp Gumbo
Yield serves 4-6
For the Gumbo
- ¼ cup + 1 tablespoon duck fat
- ¼ cup flour
- 1 small green pepper, chopped
- 1 small onion, chopped
- 2 ribs of celery, sliced
- 3 cloves of garlic, chopped
- 1 tablespoon + 2 teaspoons Creole seasoning (recipe follows)
- ¼ teaspoon celery seed
- 3 cups shellfish stock or chicken stock, hot
- 2 links andouille sausage, sliced into rounds
- 4 oz tasso ham, chopped
- 1 lb large shelled shrimp with tails
- 2 Rohan duck breast, without the skin
- Salt and pepper to taste
- Hot sauce to taste
- 2 cups cooked rice
- Sliced scallions
- Filé powder (optional)
- Chopped parsley for garnish
For the Creole Seasoning
- 2½ teaspoons paprika
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon cayenne
- 1 teaspoon oregano
- 1 teaspoon thyme
Recipe notesThis Louisiana-style stew is intensely flavorful with its combination of duck breast, andouille sausage, shrimp, and tasso ham. It is served over rice, but would also be delicious with grits.
- To make the Creole seasoning, simply combine all ingredients thoroughly and put in a spice jar.
- Heat the duck fat in a skillet and add the flour. At medium heat, stir for about 5 minutes until the flour is a light caramel color. Lower the heat and stir regularly until the mixture is a dark caramel color, about 30 minutes. Do not walk away. It can burn quickly.
- Add the chopped vegetables (the Holy Trinity in Lousiana cuisine) and garlic to the mixture and saute at medium-low heat for 5-8 minutes, stirring, then add 1 tablespoon of Creole seasoning and celery seed.
- Heat the stock. An optional tip when using chicken stock: if the shrimp have shells, remove the shells and cook them with the stock for about 20 minutes to impart flavor, then strain the stock and toss the shells.
- Slowly pour the hot stock into the mixture, stirring as you add. Simmer for about 30 minutes. Add the chopped andouille and tasso ham and cook another 5 minutes. At this point either reserve the mixture for use later (the flavor will deepen overnight) or proceed.
- Heat a pan with 1 tablespoon of duck fat. Salt and season the duck with 2 teaspoons of Creole seasoning. When the pan is hot, sauté the duck breasts for 1 - 2 minutes on each side, leaving them very rare.
- Add the duck breasts to the gumbo stock and cook for a few minutes, then add raw shrimp to the pan and cook for several minutes more until the shrimp are pink. Taste and add salt and paper as needed.
- Slice the duck breast and serve individually or on a platter with rice or grits, chopped parsley, and sliced scallions. Sprinkle with filé if using. This spice is made from sassafras leaves and is a traditional ingredient in gumbo. Hot sauce can be served on the side.