Shrimp, Duck, and Andouille Gumbo Recipe
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Authentic Duck Gumbo recipe is a traditional southern soup or stew. This Cajun Gumbo recipe is loaded with roasted duck, shrimp, and andouille sausage and is the perfect way to celebrate Mardi Gras. The only thing missing is a spoon.
This recipe was originally published on 2/2/16. It has been updated to improve the reader’s experience.
Americans love to celebrate anything. On St. Patrick’s Day we are all Irish. The same thing for Cinco De Mayo, and don’t forget events like The Kentucky Derby, and very importantly, Mardi Gras.
Mardi Gras isn’t Mardi Gras without this perfectly spiced Duck and Sausage Gumbo. Add some friends, and you have all you need for a celebration.
What is Mardi Gras?
Mardi Gras, according to Mardi Gras, New Orleans, originated in medieval Europe in the 17th century, and France in the 18th century where it became the traditional revelry of “Boeuf Gras,” or fatted calf.
On March 2, 1699, French-Canadian explorer Jean Baptiste Le Moyne Sieur de Bienville arrived at a plot of ground south of New Orleans, Louisiana. In 1703, the tiny settlement of Fort Louis de la Mobile celebrated America’s very first Mardi Gras. In 1875 the “Mardi Gras Act,” was passed making Fat Tuesday a legal holiday in Louisiana, which it still is today.
I am celebrating Mardi Gras with a southern dish called Gumbo. There are as many Gumbo recipes as there are southern kitchens. I don’t use a lot of duck, but this duck gumbo is living large my friends!
**Note: This Gumbo recipe is cooked on one day then reheated and served the following day so some of the fat can be removed.
You may need:
- The Encylopedia of Cajun and Creole Cuisine – This book is HUGE and has so many recipes, photos, and history built into it that a food-lover can get lost in it for hours!
- Gumbo File Powder – The perfect Gumbo spice and stew thickener. There isn’t a substitution for this spice when it comes to authentic gumbo flavor.
- Dutch oven – I love my dutch oven for cooking soups and stews. You can use a soup or stock pot as well.
- Shun 8″ Chefs knife – These knives are definitely an investment but having great knives have made chopping and dicing no chore at all.
I wanted to try making Gumbo but I had a few questions first.
What ingredients are in an Authentic Gumbo recipe?
- strongly flavored stock
- meat (fowl, sausage, ham)
- seafood
- thickener (okra, roux, or file powder)
- The Holy Trinity of vegetables (onion, bell pepper, and celery)
- rice
What is File’ powder?
File‘ (pronounced fee-lay) according to Spice House, Gumbo filé powder is a crucial ingredient in authentic Creole cooking. It’s made from the powdered leaves of the sassafras tree.
When ground, they have a rich, sweet, cooling smell, reminiscent of eucalyptus crossed with juicy fruit gum. There is not a good substitution for the flavor. File’ also has thickening properties so if you’re not using file’ you’ll want to make a roux.
How to make Gumbo
Step 1: Roast the duck
Please note, that the printable recipe card has the full list of ingredients, quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.
You can use whole duck or two duck breasts for this recipe. I found this site helpful for roasting methods which is what I used and explain in the recipe card.
Step 2: Make the gumbo roux
Add a couple of tablespoons of duck fat into the dutch oven. Brown the sliced andouille sausage. Remove the sausage from the pan and put it on a paper towel-lined plate. Combine the drippings when making the roux.
What is a roux? It’s a scary word for a slurry. Take some duck fat and combine it with the flour. Whisk it together until it’s the consistency of pancake batter. Simmer the roux until it browns to the color of peanut butter. You may have to add additional duck fat or butter.
Step 3: Prepare and combine the vegetables
Add the vegetables (except the okra) to the cooked roux. Once they begin to soften, add the garlic and cook just for another minute.
Step 4: What is okra and how is it cooked?
Add duck fat and vinegar to a saucepan and add the okra. Cook for 30 minutes.
Okra is a southern vegetable also known as “ladies fingers”. It is very nutritional and tastes similar to eggplant. Okra has a bad reputation for being “slimy”. However, there are methods for limiting the slimy texture.
One Green Planet is an excellent source on how to choose Okra as well as using alternative cooking methods to what I’ve instructed. I found using frozen okra convenient.
Step 5: Assemble the duck gumbo
Using a large dutch oven or soup pot, add the broth, water, spices, and bay leaves together and bring to a simmer. Add the vegetables, sausage, and duck. Simmer until heated through.
Step 6: Add the shrimp and serve
At this point, I prefer to let the gumbo cool and refrigerate it overnight.
The next day I skim off the fat and heat it back up and recommend adding the shrimp to the hot duck and shrimp gumbo and cooking them for just a couple of minutes until they turn pink.
Popular variations
- Duck – I wasn’t a huge fan of duck but this recipe changed my mind. Duck can be hard to get or expensive in some areas. Chicken is a good substitute.
- Vegetables. Most of my soups and stews start with carrots, onion, and celery. The fancy name for that combination is mirepoix. We love the earthy flavor of mushrooms in gumbo but realize they’re not for everyone. Feel free to add any vegetable that you like.
- Andouille sausage. This sausage is perfect for this recipe. If you don’t have it you can use any smoked sausage.
- Chorizo sausage. It’s not my choice because of its bold flavor and it can be greasy.
- Polish kielbasa is another alternative. You may want to adjust the seasonings since this is such a mild sausage.
How is authentic gumbo served?
This recipe is rich and full of flavor so I served it over brown rice with a delicious Griddle Scone slathered in butter and honey.
If you enjoyed this recipe, take a look at these!
Don’t Forget To Come Back And Let Me Know How Your Duck Gumbo Recipe Turned Out!
Shrimp, Duck and Andouille Gumbo
Ingredients
- 1 whole duck or two duck breasts, you can substitute chicken
- 2 lbs andouille sausage sliced
- 2 lbs shrimp medium-sized
- 1 yellow onion large diced
- 1 cup celery diced
- 1 green bell pepper diced
- 2 tbsp minced garlic
- 10 oz frozen cut okra thawed
- 10 oz diced tomatoes with green chilis RoTel
- 3 bay leaves
- 2 tsp file gumbo seasoning
- 1 tsp cayenne pepper or more for additional heat
- 1/2 tsp thyme fresh or dried
- 3 quarts chicken stock
- 6 cups water
- 1 tbsp vinegar or lemon juice or lemon juice
- 1/3 cup all-purpose flour
- 1 cup uncooked rice cooked according to package directions.
Instructions
- Place the duck in a roasting pan and roast it at 350 °F for approximately 45 minutes. If you've accumulated a lot of fat, pour it into a bowl to use later.Turn the duck over and continue roasting it for 20 minutes. Again, pour off any accumulated fat and turn it once more. Roast for an additional 15 minutes or until it registers 180 °F. Allow the duck to cool and dice into bite-sized pieces. Refrigerate until use.
- Add 2 tablespoons of duck fat to a dutch oven or saucepan. Add andouille sausage and brown. Remove the sausage with a slotted spoon to drain. Add 1/4 cup of duck fat to the pan and 1/3 cup of flour to make a roux. Cook over low heat, whisking continuously, until it darkens to the color of peanut butter, approximately 30 minutes. Add additional fat or butter if necessary. Add onions, celery, and green pepper and cook until softened. Add garlic and cook for an additional minute.
- While the roux cooks, in a separate skillet, add 2 tablespoons of duck fat. Add okra and vinegar. Cook over medium heat for 15 minutes.
- In a large stock pot or dutch oven, add chicken broth, water, spices, and bay leaves and bring to a simmer. Add the vegetables, sausage, and duck. Simmer uncovered until heated through. Remove from heat and allow to cool.
- Refrigerate overnight. Skim fat from the top and reheat. When hot, add shrimp and cook for 2 minutes or until shrimp turn pink.
- Serve over rice.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
This Gumbo needs a party so it’s best to share. Everyone has their own idea of Gumbo. What is yours? Leave me a comment and I’d love a 5-star rating!
John and I were in New Orleans, Louisiana in September one year. This isn’t during Mardi Gras of course, but we couldn’t believe the festive atmosphere. We decided that we wouldn’t have what it takes to survive in that city during Mardi Gras. The food is just amazing, and there is so much history. If you leave before trying beignets or chicory coffee, you haven’t experienced New Orleans.
This recipe is PERFECTION! We couldn’t stop eating it! I think I had 3 bowls!! LOL!!
Oh my gosh, Thank you, Michaela!
WOW, was this good! We used chicken, and it was really delicious!
Thanks, Lynn! I’m glad you liked it.
My first time making gumbo — followed your recipe and it was absolutely delicious!
Thank you, Sheila! I’m glad it worked for you.
I substituted with chicken and it was still fantastic. Will have to try it with duck meat the next time.
That’s an easy substitution that’s so good.
Next day gumbo is the BEST! Adding duck to a shrimp and andouille gumbo is such a lovely flavor. We loved this!
I’m glad you enjoyed it, Erin! Thank you for stopping by and letting me know.
Making this today, so excited for it! Loved your tip of refrigerating over night to skim off the fat, we plan on eating this tomorrow with some friends!
Thank you, Kathleen. I think it’s one of those dishes that’s better the next day.
Ooo you’re making me quite hungry at breakfast time, Julie. Love all your Cajun and Creole recipes. 🙂
Thank you Loretta! I’m ready for Mardi Gras now!
I remember this recipe as no one seems to post a recipe with duck. I had my first taste of duck breast many years ago in a cooking class and loved it. It was jambalaya this year and gumbo next year. I just love the cajun/creole cuisines. Looks like a good recipe Julie… Happy Fat Tuesday – shopping for groceries today and every one seemed to have a box of those “heart healthy” donuts/pastries except me 🙁
Thank you, Judi! If I’m eating donuts they’re going to be a good ole donut! No scrimping for me. I like duck on a limited basis. I grew up eating fowl and dark meat but have morphed into a white meat or chicken girl.
This looks hearty & delicious. Thanks for sharing.
Pinning.
Joy, the craziest thing just happened. I just clicked back into FF to catch up and saw your post and said I have to read this! I pop back over to my blog and here you are! Thank you so much for stopping over. This gumbo was delicious and we really enjoyed it.
This is so so delicious!! And those pictures Julie.. gorgeous!
Thanks so much for joining us at #SaucySaturday
Thank you Swayam! Have a wonderful Valentines Day weekend!
I love all the delicious ingredients in this, especially the duck! The gumbo looks hearty, but not overly heavy. Gorgeous photos and what a great way to celebrate Mardi Gras 🙂
Interesting okra tip! I haven’t heard that before. I’ve gradually acquainted myself with okra, but only through frying it until crispy to bypass the slime. I’ll have to try using something acidic next.
Thank you! I actually refrigerated it overnight so I could skim off the fat the next day, and there was literally non. The broth is very light. I’d never cooked okra before and was very happy to have that tip before jumping in. Thank you for stopping by and your sweet sweet comments! I hope you have a wonderful day!
Julie, this looks so good and sounds very tasty, too. Your photos are stunning, by the way. 😉
Thank you so much Jhuls! I love that you commented on my photos. They are always a work in progress!
The soup looks so good, and I love your festive photos, Julie!
Thank you Nancy! I think it’s a lot like other soups. Everyone tweaks it to make it their own.
Love gumbo just because you can make it any way you want. Cajun cooking is a favorite but never had gumbo with duck. I forgot Mardi Gras is just around the corner so once again I did not make a King Cake! Thanks for sharing Julie… 🙂
Thank you Judi! I hope you have a wonderful time with your guests tomorrow! I’ve never made a king cake but have eaten them. Never lucky enough to get the baby. 🙂
A very interesting recipe with duck and shrimp! It looks absolutely delicious and a perfect way to celebrate Mardi Gras! 🙂
Thank you Petra! It was delicious and even with the rich meat it wasn’t fatty or too rich to eat.
What a delicious recipe Julie, packed full of flavour, I could eat a bowl right now! Pinned, thanks for sharing 🙂
Thank you Sarah! Definitely good to warm your cold bones!
I keep thinking I should try gumbo and your photos are making me even more tempted to get on to it soon- this looks amazingly delicious!
Thank you Caroline! It took a bit to make but made a lot so still have my freezer stash!
Whoa, what a beautiful dish, Julie! This is one dish brimming with fabulous flavours – perfect for any celebration – like Fiesta Friday, right? Thanks so much for sharing this with us, and your photos are inspiring! 😀
Thank you Julianna! It is perfect for Fiesta Friday, and thank you for hosting this week!
Wow, looking at this gumbo make me want to celebrate Mardi Gras! Absolutely beautiful and great photos by the way. Happy FF Julie:)
Thank you Lily! So wonderful of you to host this weeks FF too!
What a nice combination of flavors and textures! It must have been very tasty! 🙂
Thank you Ana! Yummy for sure!
Lovely. I love gumbo and everything Creole/Cajun when it comes to food! Great photos!
Thank you! This was my first gumbo and I was really pleased that it came out so good.
Looks beautiful!
Thank you Susan!
Julie, this post is reminiscent of our time in the south. We lived in Texas and would frequent New Orleans whenever we had a chance. Your post screams Mardi Gras, love the colors, the styling and of course love gumbo! I’ve never tried cooking duck before, I keep saying I will. Such a great dish right in time for Mardi Gras!
Thank you Loretta! This was my first gumbo and I enjoyed making it. We had friends over to help us eat it and it went over well.
Julie this really sounds so good, it’s chock full of delicious ingredients. It really is a meal in a bowl. Love gumbo.
Thank you Suzanne! It really was a complete meal in a bowl and adding cornbread really made it filling.
I’ve never had duck before. You sure make it look wonderful!
Thank you Debbie!