Duck, Andouille And Oyster Gumbo




  • 2 mallards, cleaned and cut into serving pieces
  • 2 tsp salt
  • ¾ tsp Cajun Chef Cayenne Pepper
  • ¼ cup plus 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 3 cups chopped onions
  • 2 cups chopped bell peppers
  • 6 to 8 cups water or chicken stock
  • 1 lb Savoies Andouille, cut crosswise into ½-inch slices
  • 2 dozen oysters, shucked, with their liquor
  • 3 Tbsp finely chopped fresh parsley leaves or Zatarains Parsley Flakes


Season the ducks pieces with ½ tsp of the salt and ¼ tsp of the cayenne. Heat ¼ cup of the oil in a large, heavy pot (preferably black iron) over medium heat. Add the duck pieces and brown, stirring often. Remove the duck and set aside.

To the same pot add the remaining 1 cup vegetable oil and the flour. Stirring constantly for 20 to 25 minutes, make a dark brown roux. Add the onions and bell peppers and cook, stirring occasionally, for about 5 minutes, or until they are soft.

Add the water or stock (the amount will depend on how thick or thin you like your gumbo). Bring to a boil then reduce the heat to medium-low. Add the duck pieces and the remaining 1 ½ tsp salt and ½ tsp cayenne. Cook, uncovered, stirring occasionally, for about 1 ½ hours.

Add the andouille and simmer for 30 minutes. Skim off any fat that rises to the surface. Add the oysters and their liquid and simmer for 2 to 3 minutes, or until the edges of the oysters curl. Remove from the heat. Cool and freeze. Remove from the freezer when ready to serve and warm in a big pot. Add the parsley and serve immediately over steamed rice in gumbo bowls. Makes about 8 servings.

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