Duck, Crab & Andouille Sausage Gumbo
I love New Orleans - the energy, food, the culture of the city..what’s not to love!
Before the world came crashing down and we’ve been in quarantine for what seems like years now, I would go to Essence Fest every year for the last four years for work. Aside from working, this was my time to EAT & DRANK!
Every time I go I always, always get gumbo…any type of gumbo and I was determined to learn how to make it. I’ve heard so many things but the most important thing is the roux. A gumbo roux is equal parts fat & flour. Fat being butter, duck fat, bacon fat or oil…for this roux I used duck fat & flour. A roux acts as a thickener and adds a distinct flavor to gumbo. I personally like a peanut butter colored roux because it adds a certain nutty flavor and richness.
The roux is ALL ABOUT STIRRING! You can’t walk away and yes, you may get burned because it’s literally hot fat/oil, but it’s all about stirring because you don’t want the roux to burn because then that burnt taste will be in the gumbo.
Anyway, long story long, try this gumbo & add what you feel like! it’s very similar to my other gumbo recipe that I used chicken thighs, crab & shrimp. Try it below and let me know what you think!
IMPORTANT NOTE: GUMBO IS EVEN BETTER THE NEXT DAY!
Ingredients (4 ppl)
•1lb, crab legs (raw or cooked..whatever you can find)
•1lb, duck legs (season with hot sauce, salt & pepper & cayenne pepper)
•1/2lb andouille sausage (pork or chicken)
•roux: ½ cup flour & 6 tablespoons unsalted butter or 1/2 cup duck fat or 1/2 cup vegetable oil
•1 green pepper, diced
•3-4 stalks celery, chopped
•1 medium yellow onion, diced
•5-6 cloves of garlic, minced
•1-2 tspoon, cayenne pepper
•1-2 tablespoon, worcestershire sauce
•1 tbspoon, crystals or Louisiana Hot Sauce
•1 tbspoon , smoked paprika
2 bay leaves
•2 cups water or seafood or chicken stock (store bought is fine & more stock if you feel like you need it)
•salt & pepper, to taste
•parsley for garnish
•white rice
Chicken stock or Seafood stock
•leftover chicken bones/whole thighs or shrimp shells/crab shells
•smoked turkey leg or neck (optional)
•1/2 a yellow onion, roughly chopped
• 1 whole head of garlic
• 3 rosemary sprigs
• 3 thyme sprigs
•2-3 tbspoon salt
•2 tbspoon black pepper
•3 c of water
Directions
•the stock: add everything in a pot and boil on medium for 2 hrs, strain.
•the roux: in a deep pot on medium heat, melt the butter or whatever you have . once melted, slowly stir in the flour as this is preparing your roux. KEEP STIRRING! The color needs to develop into a peanut butter color, this will take around 10-15 up to 30 min. It is important to watch your roux as it can burn very easily.
•once roux is a peanut butter color, add green peppers, onions and celery. stir together to make sure it's all coated veggies are soft the roux will thicken up even more.
• add in the garlic and salt & pepper the veggies
• add in all your seasonings - paprika, hot sauce, cayenne pepper and worcestershire sauce.
•add in the chicken or seafood stock, bring to a boil.
•add in the duck legs, let cook for 20-30 minutes. remove, de-bone and shred the duck, add it back in.
• add the crab legs. they will cook quick about 5 minutes if they are raw. If they are cooked let them sit in the gumbo and let all the juices from the crab get all in the gumbo! omg yum…mouth watering loltaste to adjust seasonings like salt & pepper
•serve over rice & garnish with fresh parsley