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Chef John's Duck, Sausage, and Shrimp Gumbo
Chef John's Duck, Sausage, and Shrimp Gumbo
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Prep Time:
30 minutes
Cook Time:
375 minutes
Total Time:
405 minutes
Indulgent duck gumbo with pork, sausage, shrimp, and crawfish. Pair with rice for a taste of Louisiana.
Ingredients:
  • 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 cup diced peppers
  • 1 cup chopped celery
  • 4 green onions, chopped
  • 0.5 teaspoon dried thyme
  • 0.25 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 chopped green onion
Instructions:
  • In a skillet over medium heat, brown duck legs skin-side down in hot oil until the fat has rendered, about 10 minutes. Flip and cook the other side until browned, 3 to 4 minutes. Transfer the duck legs to a plate, keeping the rendered fat in the skillet.
  • Combine 1 cup of flour with fat in the skillet, drizzling in oil until a thick and smooth roux forms. Keep heat at medium-low, stir constantly until roux darkens to a rich, reddish-brown color, approximately 40 minutes. Stir in 2 more tablespoons of flour and cook for an additional 2 minutes.
  • Gradually incorporate 1 cup of broth at a time while whisking. Remove from heat.
  • In a large Dutch oven, brown the sausage over medium heat for about 8 minutes. Add in onion, peppers, celery, and chopped green onions; cook until onion is translucent, around 10 minutes. Mix in black pepper, thyme, cayenne pepper, and bay leaf, then add diced tomatoes and combine well.
  • Place the ham hock in the center of a Dutch oven. Pour the roux mixture over the ham hock, adding enough water to cover it. Add the duck legs to the mixture. Bring to a simmer, then reduce the heat to low and cover with a lid slightly ajar to release steam. Simmer gently, stirring occasionally, until the duck and ham hock meat are tender, approximately 4 hours. Skim off any excess fat as it cooks.
  • Place the duck legs and ham hock in a large bowl to cool. Mix in pickled okra with the gumbo. Remove the meat from the duck legs and ham hock, adding it back to the gumbo. Let the gumbo simmer for an additional 45 minutes.
  • Turn up the heat to medium-high until the mixture comes to a boil. Add shrimp and crawfish tails, and cook until they turn bright pink, approximately 3 minutes. Finally, stir in the remaining 1 tablespoon of sliced green onions, taste the dish, and adjust the seasoning if needed.

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