Duck Shrimp And Andouille Gumbo
From dond 16 years ago
- 90 minutes to make
- Serves 8
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). Read more Good news (for me). My local Balducci's market has recently started stocking D'Artagnan products, including Duck Breast and Venison (!). Let the games begin! See less
Ingredients
- 2 Tbsp butter shopping list
- ½ cup all-purpose flour shopping list
- 2 Tbsp vegetable oil shopping list
- 1½ finely diced onions shopping list
- 3 diced celery stalks shopping list
- 1 diced green bell pepper shopping list
- 4 minced garlic cloves shopping list
- 2 Tbsp tomato paste shopping list
- ¼ cup white wine shopping list
- 1 quart chicken broth shopping list
- 1 cup tomato puree shopping list
- 1 ham hock shopping list
- ¾ cup okra, trimmed, cut into ¼-inch slices shopping list
- ½ pound andouille sausage, sliced into ¼-inch pieces shopping list
- 2 duck breasts, skinless shopping list
- 2 tsp salt shopping list
- 1 tsp freshly ground black pepper shopping list
- ½ pound shrimp, peeled and deveined shopping list
- 3 plum tomatoes, seeded and diced shopping list
- ½ tsp hot sauce shopping list
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.
merlin
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" It was excellent "