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Receta Smoked Duck And Andouille Gumbo

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Raciónes: 6


Cost per serving $7.22 view details


  1. Smoke the duck, and debone. Make a duck stock with the bones - cover the bones with 4-1/2 qts water and the end pcs from the onions, celery and bell pepper. Simmer for 2 hrs. Strain and reserve the stock. It is preferable to do this a day ahead of time, so which the stock may be refrigerated and defatted.
  2. Place 1 gallon of stock in a gumbo pot and bring to a boil. Add in the roux, Creole seasoning, Tabasco, Worcestershire, white pepper, andouille and half of the onion, celery and bell pepper (the "holy trinity"). Simmer for 1 hour.
  3. Add in the remaining onion, celery and bell pepper, and 2 c. water. Simmer for 1 hour. (Adding half of the trinity later in cooking helps keep them intact, after the first half gives up all their flavor and texture and disintegrates into the gumbo.)
  4. Dice the duck meat into large chunks, discarding the skin. Add in the duck meat, green onions and parsley. Simmer for 15 min.
  5. Serve in gumbo bowls over steamed long-grain rice.
  6. This is an incredibly rich and flavorful gumbo, one of the best I've ever had. You can also try it with smoked chicken or possibly turkey, or possibly any other type of poultry. I learned this recipe from Chef Patrick Mould, C.E.C., former chef of the Hub City Diner in Lafayette, Louisiana.


Nutrition Facts

Amount Per Serving %DV
Serving Size 349g
Recipe makes 6 servings
Calories 597  
Calories from Fat 270 45%
Total Fat 29.93g 37%
Saturated Fat 7.81g 31%
Trans Fat 0.0g  
Cholesterol 297mg 99%
Sodium 704mg 29%
Potassium 192mg 5%
Total Carbs 6.66g 2%
Dietary Fiber 1.7g 6%
Sugars 3.25g 2%
Protein 70.79g 113%
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