Chef John's Duck, Sausage, and Shrimp Gumbo Recipe

Ingredients

This recipe yields 8 servings. Ingredient quantities scale automatically, but cooking times and steps remain unchanged. Note that some recipes may not scale perfectly.

• 1 tablespoon vegetable oil, or more as needed
• 2 duck legs
• 1 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 6 cups chicken broth
• 1 pound andouille sausage, thickly sliced
• 1 large onion, chopped
• 1 cup diced serrano and pasilla peppers
• 1 cup chopped celery
• 4 green onions, chopped (optional)
• 1 teaspoon ground black pepper
• teaspoon dried thyme
• teaspoon cayenne pepper, or to taste
• 1 bay leaf
• 1 cup diced fresh tomatoes
• 1 smoked ham hock
• 2 cups water, or as needed
• 1 cup pickled okra, rinsed and sliced
• 1 pound Gulf shrimp
• 1 pound crawfish tail meat
• 1 tablespoon thinly sliced green onions (optional)

Directions

Step 1: Heat the oil in a skillet over medium heat. Place the duck legs skin-side down and cook until the skin is golden and the fat renders, about 10 minutes. Flip and cook the other side for 3-4 minutes. Remove the duck legs and set aside, leaving the rendered fat in the skillet.

Step 2: Stir 1 cup of flour into the hot fat to form a thick, smooth roux. Reduce heat to medium-low and cook, stirring constantly, until the roux develops a rich reddish-brown color, about 40 minutes. Add 2 more tablespoons of flour and cook for 2 additional minutes.

Step 3: Gradually whisk in the chicken broth, one cup at a time, until fully incorporated. Remove from heat.

Step 4: In a large Dutch oven over medium heat, brown the sausage, about 8 minutes. Add the onion, peppers, celery, and optional green onions. Cook until the onion becomes translucent, approximately 10 minutes.

Step 5: Stir in black pepper, thyme, cayenne, and bay leaf, then add the diced tomatoes. Place the ham hock in the center of the Dutch oven. Pour the roux mixture over the ham hock and add enough water to cover. Nestle the duck legs into the mixture.

Step 6: Bring to a gentle simmer, then reduce heat to low. Cover with a lid set slightly ajar to allow steam to escape. Simmer slowly, stirring occasionally, until the duck and ham hock are tender, about 4 hours. Skim excess fat from the top as it cooks.

Step 7: Remove the duck legs and ham hock to a bowl and allow to cool. Stir the pickled okra into the gumbo. Remove meat from the duck and ham hock, then return the meat to the pot. Continue simmering for 45 minutes.

Step 8: Increase heat to medium-high and bring the gumbo to a boil. Stir in shrimp and crawfish tails, cooking until they turn bright pink, about 3 minutes. Add the remaining sliced green onions. Taste and adjust seasoning as needed.

Chef's Notes

• The darker the roux, the deeper the flavor, though it will thicken less.
• You can swap serrano and pasilla peppers for any combination of hot or sweet diced peppers.

Nutrition Facts (per serving)

• Calories: 485
• Total Fat: 27g (35%)
• Saturated Fat: 9g (43%)
• Cholesterol: 221mg (74%)
• Sodium: 717mg (31%)
• Total Carbohydrate: 22g (8%)
• Dietary Fiber: 3g (10%)
• Protein: 37g (74%)
• Vitamin C: 27mg (30%)
• Calcium: 97mg (7%)
• Iron: 5mg (25%)
• Potassium: 628mg (13%)

*Percent Daily Values are based on a 2,000 calorie diet.