The International Kitchen Recipes: Duck and Andouille Gumbo
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Duck and Andouille Gumbo

November 2014

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.

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)

Directions

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!