Chef John's Duck, Sausage, and Shrimp Gumbo Recipe

If you're a fan of Southern cooking, you're probably already familiar with the rich and flavorful dish known as gumbo. This classic Louisiana dish is a staple in Cajun and Creole cuisine, known for its deep, complex flavors and comforting, soul-satisfying warmth. And if you're looking for a gumbo recipe that will truly knock your socks off, look no further than Chef John's Duck, Sausage, and Shrimp Gumbo.

Chef John's gumbo is a true labor of love, taking the time-honored technique and...

Chef John's gumbo is a true labor of love, taking the time-honored technique and traditional ingredients that make gumbo so special and elevating them to new heights. This recipe is a masterclass in the art of gumbo-making, combining tender duck meat, savory andouille sausage, and plump Gulf shrimp with a rich, roux-based gravy that's bursting with deep, smoky flavors.

One of the keys to Chef John's gumbo is the use of duck as the primary protein. Duck meat has a rich, gamey flavor that adds an extra layer of complexity to the dish, and its tender texture makes it a perfect match for the spicy, hearty flavors of the gumbo. Chef John's recipe calls for both duck legs and breasts, which are slowly braised in the gumbo until they're fall-off-the-bone tender, infusing the dish with their succulent, earthy flavor.

Of course, no gumbo would be complete without the addition of a good, smoky sausage, and Chef John's recipe doesn't disappoint. The andouille sausage in this gumbo adds a depth of flavor and a touch of heat that's essential to the dish, balancing out the rich, bold flavors of the duck and shrimp with its own distinct, spicy notes.

And speaking of shrimp, Chef John's gumbo doesn't skimp on the seafood. Plump, juicy Gulf shrimp are added to the pot just before serving, cooking quickly in the hot, aromatic gravy and infusing the dish with their briny, oceanic flavor. The shrimp add a lovely, light touch to the gumbo, balancing out the hearty meats and rich roux with their fresh, clean taste.

So if you're ready to take your gumbo game to the next level, why not give Chef John's Duck, Sausage, and Shrimp Gumbo a try? With its rich, smoky flavors, tender, succulent meats, and soul-satisfying warmth, this gumbo is sure to become a new favorite in your Southern cooking repertoire.

1 tablespoon vegetable oil, or more as needed
2 duck legs
1 cup all-purpose flour
2 tablespoons all-purpose flour
6 cups chicken broth
1 pound andouille sausage, thickly sliced
1 large onion, chopped
1 cup diced serrano and pasilla peppers
1 cup chopped celery
4 green onions, chopped (Optional)
1 teaspoon ground black pepper
½ teaspoon dried thyme
¼ teaspoon cayenne pepper, or to taste
1 bay leaf
1 cup diced fresh tomatoes
1 smoked ham hock
2 cups water, or as needed
1 cup pickled okra, rinsed and sliced
1 pound gulf shrimp
1 pound crawfish tail meat
1 tablespoon thinly sliced green onions (Optional)

Information

Prep Time: 30 mins
Cook Time: 6 hrs 20 mins
Total Time: 6 hrs 50 mins
Servings: 8

Heat oil in a skillet over medium heat. Cook duck legs in the hot oil, skin-side down, until browned and fat has rendered, about 10 minutes. Flip and cook for 3 to 4 minutes on other meat side. Transfer to a plate, leaving rendered fat in the skillet.

Whisk 1 cup flour into the duck fat, adding enough oil to make a thick and smooth roux. Reduce the heat to medium-low and cook, stirring constantly, until it turns a rich, reddish-brown color, about 40 minutes. Whisk 2 more tablespoons flour into roux and cook for 2 minutes.

Whisk in broth, 1 cup at a time, until incorporated. Remove from the heat.

Cook sausage in a large Dutch oven over medium heat until browned, about 8 minutes. Stir in onion, peppers, celery, and chopped green onions; cook and stir until onion is translucent, about 10 minutes. Stir in black pepper, thyme, cayenne pepper, and bay leaf, followed by diced tomatoes. Stir to combine.

Place smoked ham hock into the center of the Dutch oven. Pour roux mixture over ham hock along with enough water to cover. Place duck legs into the mixture. Bring to a simmer, then reduce the heat to low. Cover with a lid set at an angle to let steam out. Simmer slowly, stirring occasionally, until duck and ham hock meat are tender, about 4 hours. Skim as much fat as possible off the top as it simmers.

Transfer duck legs and ham hock to a bowl and let cool. Stir pickled okra into gumbo. Pick meat from duck legs and pork hock and return meat to the gumbo. Simmer gumbo for 45 more minutes.

Increase the heat to medium-high and bring to a boil. Stir in shrimp and crawfish tails; cook until both are bright pink, about 3 minutes. Stir in remaining 1 tablespoon sliced green onion, taste and adjust seasoning, and serve.

Nutrition

485 cal.

Total Fat: 27g
Saturated Fat: 9g
Cholesterol: 221mg
Sodium: 717mg
Total Carbohydrate: 22g
Dietary Fiber: 3g
Total Sugars: 2g
Protein: 37g
Vitamin C: 27mg
Calcium: 97mg
Iron: 5mg
Potassium: 628mg

How to Make Chef John's Duck, Sausage, and Shrimp Gumbo - A Step-by-Step Guide

Ingredients

Information

Nutrition

485 cal.

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