Gumbo is a traditional southern soup or stew, that is a delicious dish anytime. Shrimp, Duck, and Andouille Gumbo is definitely a great way to celebrate Mardi Gras.
Americans love to celebrate anything. On St. Patrick’s Day we are all Irish. 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 Shrimp, Duck and Andouille Gumbo. Add some friends, and you have all you need for a celebration.
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.
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 being 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.
In true American fashion, I am celebrating Mardi Gras with a southern dish called Gumbo. There are as many Gumbo recipes as there are southern kitchens. I put this one together using many traditional ingredients. It is warm, filling and delicious. Rice is a common ingredient in Gumbo. I chose to pour my Shrimp, Duck, and Andouille Gumbo over rice instead of mixing it into the Gumbo. One other thing that is important to know, you need to cook okra separately with an acid, such as vinegar or lemon juice, before putting it in your Gumbo. It has a slime (I know that sounds gross), that minimizes when cooked this way.
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Gumbo is a traditional southern soup or stew, that is a delicious dish anytime. Shrimp, Duck, and Andouille Gumbo is a great way to celebrate Mardi Gras.
- 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.
Roast duck or duck breast, reserving fat. Allow 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 sausage with a slotted spoon to drain. Add 1/4 cup duck fat to the pan and 1/3 cup of flour to make a rue. 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 an additional minute.
While rue 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, bay leaves and bring to a simmer. Add veggies, 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 allow to cook 2 minutes.
Serve over rice.
Here are a couple recipes that would be perfect for Mardi Gras!
This Gumbo needs a party so it’s best to share. Everyone has their own idea of Gumbo. What is yours?