It’s one of THE stellar dishes at Boudro’s on the San Antonio River Walk…Boudro’s Duck & Sausage Gumbo. This dynamic dish has been on the menu since the bistro first opened nearly 30 years ago! You’re in for a treat — and the recipe!
Watch our short cooking demonstration as Executive Chef Manny goes step-by-step, first browning the juicy Andouille sausage until nice and crispy, before turning his attention to the Roux. The key is the amount of time, heat and color you want your finished Roux to have. The texture and nutty flavor of the Roux is also determined in large by the creamy duck fat.
Once everything’s assembled, the gumbo takes about an hour to simmer on low heat, allowing for a mesmerizing aroma to waft throughout your kitchen! Here’s to hoping it’s the best you’ve ever had!