Looking for a fairly fast but full-flavored Duck and Andouille Sausage Gumbo? Good! Because this is it. And if you cheat and buy roux in a jar it will be a weeknight possibility. Next, you’ll buy half of your favorite Chinese take-out roast duck (or use your own leftover), cut up some veg, season the hell out of it, and pour it over a scoop of rice. Ready?
Yes, it exists and yes, it can be delicious. If you’re making this for the weeknight go for the bottled roux, but if you’re making the roux yourself you’ll need a half cup of fat and half cup of flour. I use bacon fat when I have it, butter, or other oil when I don’t. You’ll want to cook it over medium heat until medium brown (think the color of a football). Next, stir in all the vegetables and cook for several minutes. If you like darker roux don’t worry because cooking the veg for five will render it plenty dark.
Seasonings and Nutmeg, yes you heard it right, nutmeg
I first discovered the interesting properties of nutmeg in Rima and Richard Collin’s New Orleans Cookbook where they use it in gumbo. Also heard about its other qualities in college and I go into that a bit in the Blueberry Muffin recipe. The interesting thing about nutmeg is the way it helps develop other flavors. Bay leaves work in the same way and I put one in all my gumbos.
For the finish
Next in are the meats and it helps to pre-saute the sausage to render out a lot of the fat. It should be a little browned around the edges and you can even cut it into quarters if you like it that way. Once that’s done add to the gumbo with the water, duck, herbs, and spices. It doesn’t need chicken broth because it already has plenty of flavor so it just needs to simmer on low heat for about twenty to thirty minutes while you cook the rice.
Ladle into bowls, drop in the rice, top with the green parts of the onion, and your Duck and Andouille Sausage Gumbo is done.
For a side dish try:
My Carrot Vinaigrette. It’s a good pairing with the heavier gumbo.
- For the roux:
- ½ cup bacon fat*
- ½ cup flour
- For the gumbo:
- ½ pre-cooked duck, picked clean of meat
- ½ lb. andouille sausage, cut into ¼-inch-thick rounds
- 1 cup onion, diced (any color)
- 2 cloves garlic, diced
- ½ cup celery, diced
- ½ cup green onion, sliced (white parts only, save green tops for garnish)
- 3 cups water
- 6 sprigs of thyme (or 1½ teaspoons ground thyme)
- 1 teaspoon smoked paprika
- ½ teaspoon nutmeg, fresh grated
- ½ teaspoon cayenne pepper
- 1 bay leaf
- Salt and pepper to taste
- White Rice
- For the roux:
- Cook the bacon fat over medium heat and add the flour. Stir until it's a rich brown color.
- For the Gumbo:
- Lower heat and add the onion, garlic, celery, bell pepper, green onion, and cook for several minutes.
- Add the water, stir well, then add the herbs and spices. If you're using fresh thyme tie the sprigs together, then add the sausage and duck.
- Let simmer over low heat for 20 to 25 minutes and serve with rice. Garnish with green onion tops.