Duck and Andouille Gumbo

March 24, 2020  |  By Peg Kern
Filed Under

Duck and Andouille Gumbo

Group toasting with wine outdoorsGumbo may be associated with Louisiana, but it arrived there, in large part, because of the French settlers. Plus, it is thought that gumbo is a descendent of another French soup, bouillabaisse. This particular gumbo recipe comes from the kitchen of Chef Mark — of our new cooking vacation Cuisine and Culture of Provence — and, with its hearty flavors, it’s the perfect way to warm up on a cold Fall or Winter day.

Please contact us for details on this or any of our wonderful culinary vacations in Provence.

Duck and Andouille GumboA bowl of gumbo with rice is a good way to use up leftover turkey.

Serves: 6
Prep time: 15 minutes
Cook time: 30 minutes
Cook method: Simmer

See all our cooking vacations and culinary tours.

Ingredients for gumbo during a cooking class with The International Kitchen.Ingredients

  • 4 tbs oil or duck fat
  • 4 tbs flour
  • 1 onion, diced
  • 1 stalk of celery, diced
  • 1/2 green pepper, diced
  • 2 andouille sausages (chicken) sliced
  • 4-5 crushed garlic cloves
  • 1 cup crushed or diced tomatoes
  • 2 tbs creole seasoning (red & black pepper, mixed dried herbs, paprika)
  • 4 cups duck or chicken stock (warm)
  • 1-2 cups diced duck meat or confit duck
  • 3/4 cup okra
  • File powder (garnish)
  • Green onions (garnish)
  • Parsley (garnish)
  • Hot sauce (garnish)

Try Mark’s recipe for a classic vinaigrette. 

Chopping onion during a cooking class with The International Kitchen.

Instructions

1. Make a roux with the hot oil/duck fat and stir in the flour. Be sure to stir constantly with a whisk until it becomes a dark brown color (about 10 minutes).

2. Add the onions and caramelize. This should take about 7-10 minutes.

3. Add the green pepper and celery, and cook for about 5 minutes.

4. Add the sausage, garlic, tomatoes, and seasoning. Cook the mixture for another 5 minutes.

5. Next, pour in the warm stock little by little until the mixture returns to a simmer.

6. Lastly, add in the meat and okra until the flavors come together.Chef Mark cooking.

7. Adjust the seasoning by adding salt, pepper, hot sauce, a little honey, etc. to balance the flavors.

8. Serve with white rice and garnishes. Enjoy!

Looking for classic duck recipes? Try our French recipes for duck confit or duck breast in Bordeaux wine sauce.

Sign up to receive our newsletter, which includes travel tips, recipes, promotions, and information on our best cooking vacations.

Explore more French recipes by searching our blog.

Find more photos, food facts, and travel stories from The International Kitchen on Facebook and Instagram.


Print This Page

Comments are closed.