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R. J. Reynertson: "I’ve made this recipe 3 - 4 times now and it’s tr…" Read More
22Ingredients
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Ingredients
US|METRIC
4 SERVINGS
- 5 lb. duck
- 1 whole garlic (bulb)
- smoked paprika
- kosher salt
- 1 lb. andouille sausage (pork, 3 links)
- 1 cup chopped onion (fairly small chop)
- 1 cup chopped celery (same size as the onion)
- 1 cup chopped green bell pepper (same size as the onion and celery)
- 1/4 cup minced garlic (I know this sounds like a lot but trust me)
- 4 cups low salt chicken broth
- 1 beer (brown, I use Abita Amber)
- 1/2 cup vegetable oil
- 1/2 cup all purpose flour
- 1 tsp. kosher salt
- 1 tsp. cayenne pepper (a full teaspoon makes it pretty spicy)
- 3 whole bay leaf
- 1 tsp. dried thyme
- 1 tsp. sweet paprika (smoked)
- 1 Tbsp. red wine vinegar
- 1 Tbsp. gumbo file
- green onions (for garnish, optional)
- gumbo (EQUIPMENT - roasting pan preferably with a rack, and a heavy, pot - I use my Le Cruset dutch oven)
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Reviews(1)
R. J. Reynertson 4 years ago
I’ve made this recipe 3 - 4 times now and it’s truly delicious and not too much fuss. You can cut the time way down (as suggested) by roasting the duck and flour the day before. Just be sure to skin he duck when it’s warm. I also think the flour needs more oven time than called for. The color of peanut butter or a bit darker gets the depth of flavor in roux. Fresh Andouille and fresh bay leaves made this last double batch amazing.