How to make it

  • 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.

Reviews & Comments 6

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    " It was excellent "
    merlin ate it and said...
    Duck, sausage, shrimp. How can you ask for more?
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  • essence_magazine 11 years ago
    Gumbo is incredible !! I am definitely going to have to try your recipe !! txs for posting
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  • petunia97 11 years ago
    Are you sure you're not from down here in cajun country? This is a great recipe!
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  • happychild 12 years ago
    I'm gonna give this a try wish me luck.
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  • mellian 13 years ago
    Sounds like a little bit of heaven!
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  • jenniferbyrdez 13 years ago
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