Boudro's Duck & Sausage Gumbo

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Boudro's Duck & Sausage Gumbo

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Famous duck & Andouille sausage gumbo that Boudro's has had on their menu for nearly 30 years! The key is in the Roux...


Red Roux:
  • 4 cups  Rendered Duck fat
  • 4 cups  Flour

  • 1⁄2 pound  Andouille or Jalapeno Sausage, sliced thin
  • 1  whole  Tulucan Ruddy Ring Neck Duck or Duck Legs
  • 2 cups  Seasoned Flour (For dredging duck)
  • 1 cup  Onions, chopped fine
  • 1⁄2 cup  Scallions
  • 1 cup Celery chopped fine
  • 1⁄2 cup  Green Bell peppers
  • 1⁄2 cup  Red Bell Peppers
  • 8 cups  Chicken Stock
  • 1 tsp  Tabasco
  • 1⁄2 tsp  Cayenne

Recipe Info

For the Red Roux:
  1. Cook at medium stirring constantly for about 45 to 60 minutes to achieve a red roux. (about the color of a red brick).

For the Gumbo:

  1. Pan fry sausage in skillet with duck fat. May need to batch in separate skillets until crispy. Dredge and roast duck until done. Debone duck, dice fine and set aside.
  2. To the hot Red Roux add onions, bell peppers, scallions, celery for 4 minutes stirring constantly. Add chicken stock and return to boil. Add prepared duck, sausage, tabasco, cayenne, salt and pepper to taste. Simmer for 1 hour one hour, remove from heat, skim top.
  3. Serve over rice, garnish with green onion tops and parsley. Yield is 1 gallon.

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