Smoked Duck Gumbo

Smoked Duck Gumbo
Smoked Duck Gumbo
Prejean's restaurant in Lafayette, Louisiana, dishes up this rich gumbo chock full of smoked duck and andouille sausage.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.

Smoked Duck Gumbo
Prejean's restaurant in Lafayette, Louisiana, dishes up this rich gumbo chock full of smoked duck and andouille sausage.
Yield: serves 6-8

Ingredients

  • 1 14 cups canola oil
  • 1 14 cups flour
  • 2 tbsp. freshly ground black pepper
  • 1 12 tbsp. granulated garlic
  • 1 tbsp. granulated onion
  • 1 tbsp. paprika
  • 1 12 tsp. mesquite seasoning, such as McCormick Grill Mates
  • 12 tsp. cayenne
  • 1 large white onion, roughly chopped
  • 1 medium green bell pepper, roughly chopped
  • 8 cups duck or chicken stock
  • 2 12 lb. smoked duck breast, cut into 1"x2" strips about 1/2" thick
  • 1 12 lb. andouille sausage, sliced 1/4" thick on an angle
  • Cooked white rice, for serving
  • Sliced scallions, for garnish

Instructions

  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.