Prejean's restaurant in Lafayette, Louisiana, dishes up this rich gumbo chock full of smoked duck and andouille sausage. There, it's more often than not eaten with a dollop of potato salad stirred in, which cools the stew down to room temperature and adds an irresistibly creamy texture.
Ingredients
- 1 1⁄4 cups canola oil
- 1 1⁄4 cups flour
- 2 tbsp. freshly ground black pepper
- 1 1⁄2 tbsp. granulated garlic
- 1 tbsp. granulated onion
- 1 tbsp. paprika
- 1 1⁄2 tsp. mesquite seasoning, such as McCormick Grill Mates
- 1⁄2 tsp. cayenne
- 1 large white onion, roughly chopped
- 1 medium green bell pepper, roughly chopped
- 8 cups duck or chicken stock
- 2 1⁄2 lb. smoked duck breast, cut into 1"x2" strips about 1/2" thick
- 1 1⁄2 lb. andouille sausage, sliced 1/4" thick on an angle
- Cooked white rice, for serving
- Sliced scallions, for garnish
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Instructions
Step 1
Heat oil in an 8-qt. saucepan over high heat and sprinkle in flour; make a dark roux. Add black pepper, granulated garlic and onion, paprika, mesquite seasoning, cayenne, onion, and bell pepper; cook until golden, 10-12 minutes. Add stock; boil. Reduce heat to medium and add duck and sausage; cook, skimming occasionally, until sausage is cooked through and gumbo is thickened, about 1 hour. Serve with rice; garnish with scallions.
- Heat oil in an 8-qt. saucepan over high heat and sprinkle in flour; make a dark roux. Add black pepper, granulated garlic and onion, paprika, mesquite seasoning, cayenne, onion, and bell pepper; cook until golden, 10-12 minutes. Add stock; boil. Reduce heat to medium and add duck and sausage; cook, skimming occasionally, until sausage is cooked through and gumbo is thickened, about 1 hour. Serve with rice; garnish with scallions.
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