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A rich, smoky, and deeply savory Louisiana classic. This gumbo features a dark, nutty roux, tender duck, and spicy andouille sausage, simmered for hours to perfection. The ultimate comfort food.
Prepare the Dark Roux (Approx. 45-60 minutes)
Sauté the Holy Trinity (Approx. 10-12 minutes)
Build the Gumbo Base (Approx. 10 minutes)
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A rich, smoky, and deeply savory Louisiana classic. This gumbo features a dark, nutty roux, tender duck, and spicy andouille sausage, simmered for hours to perfection. The ultimate comfort food.
This cajun_creole recipe takes 195 minutes to prepare and yields 8 servings. At 933.53 calories per serving with 42.24g of protein, it's a advanced recipe perfect for dinner or supper.
Simmer to Perfection (Approx. 90 minutes)
Finish and Serve (Approx. 5 minutes)
Replace the duck with 2 lbs of shredded cooked chicken (from a rotisserie chicken) and the duck stock with chicken stock for a classic Chicken and Andouille Gumbo.
Omit the duck and sausage. Create the gumbo base as directed. In the last 10-15 minutes of cooking, add 1 lb of peeled shrimp and 1 lb of lump crab meat. Cook just until the shrimp are pink.
If you dislike okra, you can omit it entirely. The roux provides significant body. Alternatively, use filé powder as the primary thickener, adding it off the heat just before serving.
Both duck and andouille sausage are packed with protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Duck meat is a good source of B vitamins, particularly niacin (B3) and pyridoxine (B6), which are crucial for energy metabolism, nervous system function, and the creation of red blood cells.
This dish provides important minerals like selenium and phosphorus from the duck meat. Selenium is a powerful antioxidant that protects cells from damage, while phosphorus is vital for bone health.
The 'holy trinity' of onion, celery, and bell pepper, along with garlic, provides a range of phytonutrients and antioxidants that contribute to overall health and wellness.
This gumbo is a rich, calorie-dense dish, traditionally considered comfort food rather than health food. It is high in protein from the duck and sausage but also high in fat (especially saturated fat) and sodium. It can be enjoyed as part of a balanced diet, but in moderation.
A 1.5-cup serving of the gumbo itself contains approximately 700-750 calories. When served with one cup of white rice, the total calorie count for a meal is around 900-950 calories, depending on the specific fat content of the sausage and duck.
The 'holy trinity' is the aromatic base for many Cajun and Creole dishes. It consists of finely chopped onion, celery, and green bell pepper, typically in a 2:1:1 or similar ratio.
Unfortunately, no. A burnt roux will make the entire pot of gumbo taste bitter and acrid. There is no way to fix it. You must discard it, clean the pot thoroughly, and start over. It's a rite of passage for every gumbo maker!
Let the gumbo cool completely, then store it in an airtight container in the refrigerator for up to 4 days. It freezes exceptionally well for up to 3 months. Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. Avoid boiling.
Absolutely. You can reduce or omit the cayenne pepper entirely. Also, choose a milder andouille sausage if available. You can always add hot sauce at the table for those who prefer more heat.