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–+ servings

Smoked Duck and Sausage Gumbo

This gumbo gets extra depth from homemade smoked duck stock and a duck-fat roux, creating a dark, smoky, richly layered bowl.
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Prep Time 1 hour
Cook Time 1 hour
Servings: 12 or more as an appetizer
Course: Main Course
Cuisine: Cajun-Creole
Ingredients Instructions Notes

Ingredients
  

Spice Mix (unless you are using Zippy Cajun - see Notes)
  • 2 bay leaves
  • 1 Tbsp dried oregano
  • 1½ tsp dried thyme
  • 1 tsp dried basil
  • 1 Tbsp salt
  • 1 tsp paprika
  • ½ tsp red pepper flakes
  • 1½ tsp garlic powder
  • 1½ tsp onion powder
  • 1 tsp white pepper
  • 1 tsp cayenne
  • 1 tsp black pepper
  • OR, instead of making this mix, use about 4 Tbsp Zippy Cajun seasoning, divided between the gumbo (3 Tbsp) and rice (1 Tbsp).
For the Gumbo and Rice
  • 2½ cups chopped onion divided
  • 2½ cups chopped bell pepper preferably a mix of colors, divided
  • 2½ cups chopped celery tops included, divided
  • 1 lb smoked duck meat shredded or chopped
  • 1½ lb sausage links (smoked, andouille or jalapeño sausage all work well)
  • ⅜ cup rendered duck fat
  • ⅜ cup cup vegetable oil
  • ¾ cup flour
  • 10 cups duck stock
  • 1 Tbsp butter
  • 1½ cups rice
  • 1 Tbsp tomato paste or catsup optional
  • ½ cup finely sliced green onions
  • ½ cup chopped parsley

Instructions
 

  1. Do all of the prep first. Make the spice mix and set it aside (unless you're using Zippy Cajun - see Notes). Divide the 2½ cups chopped onion, 2½ cups chopped bell pepper and 2½ cups chopped celery into two bowls: one with 80% of the mixture and one with 20%. Shred or chop the 1 lb smoked duck meat.
  2. Slice the 1½ lb sausage links and sweat them by putting it in a covered casserole dish with about ¾ inch of water. Microwave on high for 3 to 4 minutes, then drain.
  3. Heat 7 cups duck stock in a large soup pot or Dutch oven.
  4. Make the rice by melting 1 Tbsp butter in a large saucepan over medium heat. Add the smaller bowl of chopped onion, bell pepper and celery and sauté for several minutes. Add 1½ cups rice and sauté for about 2 minutes more.
  5. Add 3 cups duck stock and about 1 Tbsp of the spice mix. Bring to a boil, cover, reduce the heat and simmer until the rice is done. Remove from heat and set aside.
  6. Now make the roux. Combine about ⅜ cup rendered duck fat and ⅜ cup cup vegetable oil in a deep skillet, preferably cast iron, over medium-high heat. When the fat is hot enough that a sprinkle of flour sizzles, add ¾ cup flour and stir continuously with a flat wooden spatula.
  7. Keep stirring until the roux reaches your preferred color. Mine is dark, very dark. Dark chocolate is not too dark for me, as long as it isn’t burned.
  8. Once the roux has reached the color you want, add the larger bowl of onion, bell pepper and celery, along with the bay leaves and about half of the remaining spice mixture. Cook for about 5 minutes, stirring continuously. The roux will darken even more.
  9. Add the roux mixture to the hot duck stock and stir until incorporated, then add the smoked duck and sausage. Taste and add as much of the remaining spice mix as you like. Add additional duck stock or water if the gumbo is thicker than you prefer, and 1 Tbsp tomato paste or catsup if using.
  10. Then taste it again before adding anything else.
  11. Simmer for at least 15 minutes to bring the flavors together; longer is even better.
  12. Serve over the duck-stock rice and garnish with green onions and parsley.

Notes

  • See our recipe for Smoked Duck, Glover Gardens-style, if you're smoking your own duck - and be sure to start the day before you want to make the gumbo.
  • Instead of making the spice mix, you can use about 4 Tbsp of our Zippy Cajun seasoning, divided between the gumbo (3 Tbsp) and rice (1 Tbsp), plus the two bay leaves. This is highly recommended!

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