Duck-and-Sausage Gumbo

Cooking Recipes Catalogue

French bread makes this spicy dish a complete meal.

INGREDIENTS (for 1 servings):


  • BRING duck in water to cover to a boil in a Dutch oven. Skim off foam. Add celery pieces, carrot, and quartered onion. Cover, reduce heat, and simmer 1 hour. Remove duck from broth, reserving 8 cups broth. Discard vegetables. Set meat and broth aside to cool. Remove meat from bones, and chop into bite-size pieces.
  • COMBINE flour and next 6 ingredients. Heat oil in a Dutch oven or large cast-iron skillet. Add flour mixture, and cook over medium heat, stirring constantly, until roux is chocolate colored (about 30 to 45 minutes). Reduce heat to medium-low; add bell pepper, chopped onion, chopped celery, and garlic. Cook, stirring constantly, until vegetables are tender. Gradually stir in reserved broth. Add chopped duck meat, sausage, okra, and bay leaf.
  • BRING to a boil; reduce heat, and simmer 50 minutes. Discard bay leaf. Serve with hot cooked rice and French bread.

  • Reprinted with permission of Southern Living® magazine. All rights reserved.