Duck & Andouille Gumbo

4 Tablespoons Oil or Duck Fat

4 TBL 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 tablespoons creole seasoning (red & black pepper, mixed dried herbs, paprika)

1 quart duck or chicken stock (warm)

1-2 cups diced duck meat or confit duck

3/4 cup of okra

Garnish with file powder, green onions, parsley & hot sauce

  1. make a roux with hot oil/fat and stir in flour, stir constantly with whisk until dark brown color. 10 minutes
  2. add onions & carmelize, 7-10 minutes
  3. Add celery & green pepper, 5 minutes
  4. add sausage, garlic, tomatoes, seasoning, 5 minutes
  5. add in warm stock, not all at once, little by little until it comes back to a simmer.
  6. add meat & okra until flavors come together and adjust seasoning with salt, pepper, hot sauce, a little honey, etc. balance flavors
  7. serve with white rice & garnishes