Recipe

Duck Shrimp And Andouille Gumbo Recipe

Add Step-by-Step Photos	Dond / All my dishes 10 months, 4 weeks ago Gumbo recipes are as numerous as Cajun (and would-be Cajun) cooks. No one recipe is definitive. Here is one take on gumbo that requires some fairly pricey ingredients. Duck breasts are not always easy to find (even where I live in the allegedly sophisticated DC-Metro region). ... More Prep:30m Cook:90m Servings:8	Dond
	gumbo shrimp duck andouille cajun

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Ingredients

2 Tbsp butter

½ cup all-purpose flour

2 Tbsp vegetable oil

1½ finely diced onions

3 diced celery stalks

1 diced green bell pepper

4 minced garlic cloves

2 Tbsp tomato paste

¼ cup white wine

1 quart chicken broth

1 cup tomato puree

1 ham hock

¾ cup okra, trimmed, cut into ¼-inch slices

½ pound andouille sausage, sliced into ¼-inch pieces

2 duck breasts, skinless

2 tsp salt

1 tsp freshly ground black pepper

½ pound shrimp, peeled and deveined

3 plum tomatoes, seeded and diced

½ tsp hot sauce

Directions

In a small saucepan, combine the butter and flour to form a roux, and cook over medium heat until dark brown, stirring frequently, about 8-10 minutes. This is going to take a while, so don't make other plans. You want your roux to brown, not burn, so pay attention and keep stirring.

While the roux is cooking, sauté the onions, celery, and bell pepper in the vegetable oil over medium to medium-high heat until golden brown, about 12-15 minutes.

Add the garlic and cook for 2 more minutes. Add the tomato paste and cook to a rich red-brown color, stirring constantly, about 3-4 minutes.

Deglaze the pan with the white wine and allow the wine to reduce by half.

Bring the chicken broth to a simmer. Whisk the roux into the hot broth; continue whisking until you are sure there are no lumps.

Add the vegetable mixture and stir well.

Add the tomato puree, ham hock, and the okra and simmer for 15-20 minutes.

While the gumbo is simmering, cook the andouille in a sauté pan over medium-high heat until browned and cooked through, about 4-5 minutes. Remove the andouille from the pan and reserve the fat.

Season the duck breasts with ½ teaspoon salt and ¼ teaspoon pepper, and sauté in the andouille fat over medium-high heat until cooked thoroughly.

Once cool enough to handle cut into a medium dice.

Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper.

Sear the shrimp in a separate pan over high heat until cooked through, about 2-3 minutes. Don't overcook your shrimp; they're going to cook a bit more the moment you drop them into the hot gumbo.

Add the shrimp, andouille, and duck to the gumbo along with the tomatoes.

Continue to simmer until all the ingredients are heated through.

Season with the remaining salt and pepper, and add hot sauce to taste.

The amount of hot sauce you add is up to you; be sure to taste the gumbo before dumping a lot of hot sauce into the pot.

Serve in a bowl over long-grain rice.

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