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 30mins
Cook Time 2hrs
Total Time 2hrs30mins
Author Hostess At Heart
1whole duckor two duck breasts, you can substitute chicken
1yellow onionlarge diced
1green bell pepperdiced
10ozfrozen cut okrathawed
10ozdiced tomatoes with green chilisRoTel
1tspcayenne pepperor more for additional heat
1/2tspthymefresh or dried
1tbspvinegar or lemon juiceor lemon juice
1cupuncooked ricecooked according to package directions.
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.
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.