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Boudro's Duck & Sausage Gumbo

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

Ingredients
  

  • 4 cups Rendered Duck fat
  • 4 cups flour
  • 1 pound ⁄2 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

Instructions
 

For the Red Roux:

  • 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:

  • 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. 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. Serve over rice, garnish with green onion tops and parsley. Yield is 1 gallon.
Keyword Boudro's, duck, gumbo, sausage
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