Shrimp and Duck Gumbo

Name: Shrimp and Duck Gumbo
Total time: 5 h 50 min
Yield: 12 servings
Cuisine: cajun
Ingredients: 4 tablespoons bacon fat (from about 1/2 pound bacon); 4 tablespoons flour; 3 large onions, minced; 1 medium-size green pepper, cored, seeded and chopped; 1 medium-size red pepper, cored, seeded and chopped; 2 ribs celery, chopped; 4 cloves garlic, minced; 1 chili pepper, minced; 4 scallions, minced; 1/2 cup minced flat-leaf parsley; 1 1/2 pounds okra, fresh or frozen, chopped in 1/2-inch lengths; 2 cups stewed tomatoes, with their juice; 2 bay leaves; 1 teaspoon thyme; 2 tablespoons Worcestershire sauce; 1 teaspoon freshly ground black pepper; 3 tablespoons salt; 8 cups chicken broth; 2 pounds shrimp; 2 tablespoons vegetable oil; 1 duck, 4 to 5 pounds, cut into 14 pieces; 1 pound spicy sausage, like Cajun, sliced; 1 cup flour; 3 cups cooked rice

By Molly O'Neill

Total Time: 5 hours 50 minutes
Rating: 4(9)
Notes: Read community notes

Featured in: Cold Days? Warm Stew, Hot Debate

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:12 servings

4tablespoons bacon fat (from about ½ pound bacon)
4tablespoons flour
3large onions, minced
1medium-size green pepper, cored, seeded and chopped
1medium-size red pepper, cored, seeded and chopped
2ribs celery, chopped
4cloves garlic, minced
1chili pepper, minced
4scallions, minced
½cup minced flat-leaf parsley
1½pounds okra, fresh or frozen, chopped in ½-inch lengths
2cups stewed tomatoes, with their juice
2bay leaves
1teaspoon thyme
2tablespoons Worcestershire sauce
1teaspoon freshly ground black pepper
3tablespoons salt
8cups chicken broth
2pounds shrimp
2tablespoons vegetable oil
1duck, 4 to 5 pounds, cut into 14 pieces
1pound spicy sausage, like Cajun, sliced
1cup flour
3cups cooked rice

Ingredient Substitution Guide

Preparation

Step 1
In a large, heavy pot over low heat, warm the bacon fat. Add the flour and whisk until smooth. Continue cooking over low heat, whisking frequently until the roux is nut-brown, 10 to 15 minutes. Immediately stir in the onions, green and red peppers, celery, garlic, chili pepper, scallions and parsley and cook until the onions are transparent, about 10 minutes. Add the okra, stir and cook for 15 minutes. Add the tomatoes, bay leaves, thyme, Worcestershire sauce, black pepper, salt and chicken broth. Simmer over medium heat.
Step 2
Shell and devein the shrimp. Place the shells in a pot and cover with 2 pints of cold water. Place over medium heat and simmer, uncovered for 30 minutes. Drain, discard the shells and reserve the broth.
Step 3
Warm the vegetable oil in a large skillet over medium heat. Dust the duck pieces with the flour and brown evenly on all sides. Remove the duck from the skillet and drain the oil. Add the shrimp broth to the skillet, scrape well and simmer for two minutes.
Step 4
Add the duck, sausage and shrimp broth to the gumbo and simmer for two and a half hours. Add the shrimp and simmer for an additional 30 minutes. Adjust seasoning with additional salt and black pepper and serve with a spoonful of rice in the center of the gumbo.