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Shrimp, Duck, and Andouille Gumbo Recipe

Authentic Gumbo recipe is a traditional southern soup or stew. Shrimp, Duck, and Andouille Gumbo is a warm and delicioius way to celebrate Mardi Gras.

This delicious recipe was first published on 2/2/16 and has been updated to improve the reader 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. 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 Duck and Sausage Gumbo. Add some friends, and you have all you need for a celebration.

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

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.

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.

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 don’t use a lot of duck, but this duck gumbo is living large my friends!

**Please note this is an easy Gumbo recipe but is cooked on one day and then reheated and served the next day so some of the fat can be removed.

I wanted to try making Gumbo but I had a few questions before getting started.

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, a crucial ingredient in authentic Creole cooking, is 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.

What is okra and how is it cooked?

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 in the recipe card below.

Don’t forget to pin this recipe to your favorite board for easy reference!

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

Here are a couple more recipes that would be perfect for Mardi Gras!

You may need:

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. For more information, please see our disclosure.

  • 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.
  • Shun 8″ Chefs knife – These knives are definitely an investment but having great knives have made chopping and dicing no chore at all.
A bowl of Shrimp, Duck and Andouille Gumbo garnished with fresh parsley in a stiped bowl with New Orleans beads spread around it.
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5 from 2 votes

Shrimp, Duck and Andouille Gumbo

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!
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Servings 12
Author Hostess At Heart

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

  • Roast duck or duck breasts, 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 the 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 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, 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.

Nutrition

Calories: 708kcal | Carbohydrates: 15g | Protein: 44g | Fat: 50g | Saturated Fat: 16g | Cholesterol: 309mg | Sodium: 1660mg | Potassium: 843mg | Fiber: 1g | Sugar: 5g | Vitamin A: 480IU | Vitamin C: 22.9mg | Calcium: 173mg | Iron: 5.3mg
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? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

If you like this recipe here are a few more I think you’ll like!

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!

Recipe Rating




Loretta

Wednesday 6th of March 2019

Ooo you're making me quite hungry at breakfast time, Julie. Love all your Cajun and Creole recipes. :)

Julie Menghini

Wednesday 6th of March 2019

Thank you Loretta! I'm ready for Mardi Gras now!

Judith Graber

Tuesday 5th of March 2019

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 :(

Julie Menghini

Tuesday 5th of March 2019

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.

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Joy | Yummy Seconds

Sunday 21st of February 2016

This looks hearty & delicious. Thanks for sharing. Pinning.

Julie Menghini

Sunday 21st of February 2016

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.