Duck and Andouille Gumbo
Gumbo 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.
- 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)
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.
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!