Ingredients

The following ingredients have 12 Servings
  • 1 whole duck (or two duck breasts, you can substitute chicken)
  • 2 lbs andouille sausage (sliced)
  • 2 lbs shrimp (medium-sized )
  • 1 yellow onion (large diced)
  • 1 cup celery (diced)
  • 1 green bell pepper (diced)
  • 2 tbsp minced garlic
  • 10 oz frozen cut okra (thawed)
  • 10 oz diced tomatoes with green chilis (RoTel)
  • 3 bay leaves
  • 2 tsp file (gumbo seasoning)
  • 1 tsp cayenne pepper (or more for additional heat)
  • 1/2 tsp thyme (fresh or dried)
  • 3 quarts chicken stock
  • 6 cups water
  • 1 tbsp vinegar or lemon juice (or lemon juice)
  • 1/3 cup all-purpose flour
  • 1 cup uncooked rice (cooked according to package directions.)

Instruction

  • Place the duck in a roasting pan and roast it at 350 °F for approximately 45 minutes. If you've accumulated a lot of fat, pour it into a bowl to use later.Turn the duck over and continue roasting it for 20 minutes. Again, pour off any accumulated fat and turn it once more. Roast for an additional 15 minutes or until it registers 180 °F. Allow the duck to cool and dice into bite-sized pieces. Refrigerate until use.
  • Add 2 tablespoons of duck fat to a dutch oven or saucepan. Add andouille sausage and brown. Remove the sausage with a slotted spoon to drain. Add 1/4 cup of duck fat to the pan and 1/3 cup of flour to make a roux. Cook over low heat, whisking continuously, until it darkens to the color of peanut butter, approximately 30 minutes. Add additional fat or butter if necessary. Add onions, celery, and green pepper and cook until softened. Add garlic and cook for an additional minute.
  • While the roux cooks, in a separate skillet, add 2 tablespoons of duck fat. Add okra and vinegar. Cook over medium heat for 15 minutes.
  • In a large stock pot or dutch oven, add chicken broth, water, spices, and bay leaves and bring to a simmer. Add the vegetables, sausage, and duck. Simmer uncovered until heated through. Remove from heat and allow to cool.
  • Refrigerate overnight. Skim fat from the top and reheat. When hot, add shrimp and cook for 2 minutes or until shrimp turn pink.
  • Serve over rice.