Duck Sausage Shrimp Gumbo

Follow our step-by-step guide on how to make Duck Sausage Shrimp Gumbo.

1. Step 1

   To start your delicious gumbo, grab a skillet and warm up some vegetable oil over medium heat.

2. Step 2

   Once it’s hot, place the duck legs in the skillet, skin-side down.

3. Step 3

   Let them sizzle away for about 10 minutes until they’re beautifully browned and the fat has rendered.

4. Step 4

   Flip the legs and give them another 3 to 4 minutes on the other side until they’re equally golden.

5. Step 5

   Once done, remove the duck legs and set them aside, but don’t toss that flavorful rendered fat just yet.

6. Step 6

   Next, whisk in 1 cup of flour into the rendered fat, adding a bit more oil if needed to create a thick, smooth roux.

7. Step 7

   Lower the heat to medium-low and keep stirring constantly.

8. Step 8

   You want to cook this roux until it transforms into a rich reddish-brown color, which should take around 40 minutes.

9. Step 9

   After that, stir in 2 more tablespoons of flour and let it cook for an additional 2 minutes.

10. Step 10

    Now it’s time to bring in the broth! Gradually whisk in chicken broth, one cup at a time, ensuring it’s fully incorporated before adding the next.

11. Step 11

    Once you’ve added all the broth, remove the skillet from the heat and set it aside.

12. Step 12

    In a large Dutch oven, cook the andouille sausage over medium heat until it’s nicely browned, which should take about 8 minutes.

13. Step 13

    Then, toss in the chopped onion, diced peppers, chopped celery, and if you like, some green onions.

14. Step 14

    Stir frequently until the onion becomes translucent, around 10 minutes.

15. Step 15

    Season this mixture with black pepper, thyme, cayenne pepper, and a bay leaf, then add in the diced tomatoes, mixing everything together well.

16. Step 16

    Now, place the smoked ham hock right in the center of the Dutch oven.

17. Step 17

    Pour your roux mixture over the ham hock and add enough water to cover all the ingredients.

18. Step 18

    Return the duck legs to the pot, and bring everything to a gentle simmer.

19. Step 19

    Once simmering, reduce the heat to low and cover the pot with the lid slightly ajar to let some steam escape.

20. Step 20

    Let it simmer gently for about 4 hours, stirring occasionally and skimming off any excess fat that rises to the surface.

21. Step 21

    After the duck legs and ham hock have cooled a bit, transfer them to a bowl.

22. Step 22

    Stir in some pickled okra into the gumbo for that extra zing.

23. Step 23

    Carefully remove the meat from the duck legs and ham hock, discarding the bones, and return the tender meat to the pot.

24. Step 24

    Let it simmer for another 45 minutes to meld those flavors beautifully.

25. Step 25

    Finally, increase the heat to medium-high and bring your gumbo to a lively boil.

26. Step 26

    Stir in the shrimp and crawfish tails, cooking them until they turn a vibrant pink, which should take about 3 minutes.

27. Step 27

    To finish, fold in the remaining sliced green onions, taste your creation, and adjust the seasoning as needed.

28. Step 28

    Now, gather your loved ones, serve up this hearty gumbo, and enjoy the warmth and comfort it brings!.