Smoked Duck Gumbo

Name: Smoked Duck Gumbo
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 1 ⁄ 4 cups canola oil; 1 1 ⁄ 4 cups flour; 2 tbsp. freshly ground black pepper; 1 1 ⁄ 2 tbsp. granulated garlic; 1 tbsp. granulated onion; 1 tbsp. paprika; 1 1 ⁄ 2 tsp. mesquite seasoning, such as McCormick Grill Mates; 1 ⁄ 2 tsp. cayenne; 1 large white onion, roughly chopped; 1 medium green bell pepper, roughly chopped; 8 cups duck or chicken stock; 2 1 ⁄ 2 lb. smoked duck breast, cut into 1"x2" strips about 1/2" thick; 1 1 ⁄ 2 lb. andouille sausage, sliced 1/4" thick on an angle; Cooked white rice, for serving; Sliced scallions, for garnish

Serves
serves 6-8

CHRIS GRANGER

Prejean's restaurant in Lafayette, Louisiana, dishes up this rich gumbo chock full of smoked duck and andouille sausage. There, it's more often than not eaten with a dollop of potato salad stirred in, which cools the stew down to room temperature and adds an irresistibly creamy texture.

Ingredients

1 ¹⁄₄ cups canola oil
1 ¹⁄₄ cups flour
2 tbsp. freshly ground black pepper
1 ¹⁄₂ tbsp. granulated garlic
1 tbsp. granulated onion
1 tbsp. paprika
1 ¹⁄₂ tsp. mesquite seasoning, such as McCormick Grill Mates
¹⁄₂ tsp. cayenne
1 large white onion, roughly chopped
1 medium green bell pepper, roughly chopped
8 cups duck or chicken stock
2 ¹⁄₂ lb. smoked duck breast, cut into 1"x2" strips about 1/2" thick
1 ¹⁄₂ lb. andouille sausage, sliced 1/4" thick on an angle
Cooked white rice, for serving
Sliced scallions, for garnish

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Instructions

Step 1

Heat oil in an 8-qt. saucepan over high heat and sprinkle in flour; make a dark roux. Add black pepper, granulated garlic and onion, paprika, mesquite seasoning, cayenne, onion, and bell pepper; cook until golden, 10-12 minutes. Add stock; boil. Reduce heat to medium and add duck and sausage; cook, skimming occasionally, until sausage is cooked through and gumbo is thickened, about 1 hour. Serve with rice; garnish with scallions.