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Shrimp, Duck, and Andouille Gumbo Recipe

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.

A bowl heaped with shrimp, andouille, and duck in a spicy broth.

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!

Large pieces of duck, sausage and shrimp  sit in a spicy broth with colorful Mardi Gras beads surrounding the bowl.

**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 ingredient 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.

Two bowls of shrimp duck sausage gumbo in a brown bowl with a beer in the background surrounded by beads for Mardi Gras.
  • 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!

A bowl of Shrimp, Duck and Andouille Gumbo garnished with fresh parsley in a stiped bowl with New Orleans beads spread around it.

Shrimp, Duck and Andouille Gumbo

Author: Hostess At Heart
Authentic Gumbo is a traditional southern soup or stew.  Gumbo ingredients such as Shrimp, Duck, and Andouille make a warm delicious Gumbo perfect for any Mardi Gras celebration!
4.75 from 4 votes
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Dish, Seafood, Soup
Cuisine American, Cajun
Keyword: Authentic Gumbo
Servings: 12


  • 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.


  • 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.


Note: We cook the Gumbo on one day and then refrigerate it so we can skim the fat off the next day. You can definitely serve it on the same day.
I recommend that the shrimp be added to the hot gumbo shortly before serving. They’ll stay nice and crisp that way.


Calories: 708kcalCarbohydrates: 15gProtein: 44gFat: 50gSaturated Fat: 16gCholesterol: 309mgSodium: 1660mgPotassium: 843mgFiber: 1gSugar: 5gVitamin A: 480IUVitamin C: 22.9mgCalcium: 173mgIron: 5.3mg

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.

Tried this recipe?Let me know how it was!

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.

Pin this amazing recipe!

Side view of cajun duck gumbo loaded with shrimp and andouille sausage.
Recipe Rating

Michaela Kenkel

Tuesday 31st of January 2023

This recipe is PERFECTION! We couldn't stop eating it! I think I had 3 bowls!! LOL!!

Julie Menghini

Wednesday 1st of February 2023

Oh my gosh, Thank you, Michaela!


Tuesday 31st of January 2023

WOW, was this good! We used chicken, and it was really delicious!

Julie Menghini

Wednesday 1st of February 2023

Thanks, Lynn! I'm glad you liked it.

Sheila Thigpen

Monday 30th of January 2023

My first time making gumbo — followed your recipe and it was absolutely delicious!

Julie Menghini

Wednesday 1st of February 2023

Thank you, Sheila! I'm glad it worked for you.


Monday 30th of January 2023

I substituted with chicken and it was still fantastic. Will have to try it with duck meat the next time.

Julie Menghini

Wednesday 1st of February 2023

That's an easy substitution that's so good.


Monday 30th of January 2023

Next day gumbo is the BEST! Adding duck to a shrimp and andouille gumbo is such a lovely flavor. We loved this!

Julie Menghini

Wednesday 1st of February 2023

I'm glad you enjoyed it, Erin! Thank you for stopping by and letting me know.

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