Boudro's Famous Duck Gumbo

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Boudro's Famous Duck Gumbo

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Duck Gumbo is a longtime, almost legendary recipe at Boudro's on the River Walk! It has been on their menu since the very beginning. You could make a meal of this delicious gumbo. Perfect for this time of year, or for your holiday table! Enjoy!



  • 1 lb Andouille Sausage
  • 1 Duck
  • 2/3 Cup Chopped Onions
  • 1/3 Cup Chopped Scallions
  • 2/3 Cup Chopped Celery
  • 1/3 Cup Chopped Green Peppers(or equal parts green peppers and red peppers)
  • 1/3 Cup Red Roux (ingredients/recipe below)
  • 2 Quarts Duck Stock
  • 1/3 tsp Tabasco
  • 1 tsp Cayenne Pepper
  • 3/4 Tbsp Chicken Base


  • 1 Cup flour
  • 1 Cup butter

Recipe Info


Cut and fry sausage in peanut oil (cook in a separate skillet).

De-bone ducks and cut into pieces seasoned with salt and pepper and roll into flour. Shake off excess flour, then brown in remaining oil until dark brown. Set aside with sausage.

Stir onions, scallions and celery into remaining oil and cook until soft. Add green peppers and roux(instructions below). Add duck stock and bring to a boil. Then add duck and sausage, Tabasco, Cayenne pepper and chicken base.

Cook slowly for 1 hour, remove from heat. Remove the duck from the liquid and remove all bones and skin from duck. Put duck meat back in and skim the fat off the liquid.

Serve over rice.

Roux Recipe:

Make with equal parts butter and flour. Melt the butter over medium heat; slowly add the flour to the butter, whisking constantly. Within 2 to 3 minutes the roux will have a consistency of a cake frosting. Stir constantly while cooking until brown.

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