Best Duck Oyster And Andouille Gumbo Recipes

DUCK, OYSTER, AND ANDOUILLE GUMBO

Duck, Oyster, and Andouille Gumbo image

Provided by Food Network

Time 3h5m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 cup vegetable oil
1 1/4 cups flour
2 cups diced onion
2 cups diced celery
1 cup diced bell pepper
1/4 cup minced garlic
1 Long Island duck, cut into 6 serving pieces
1 pound andouille sausage, sliced
3 quarts chicken stock
1 pint oysters, liquid reserved
2 cups sliced green onions
1 cup chopped parsley
Salt and cracked black pepper
Hot pepper sauce
Serving suggestion: steamed white rice

Steps:

In a 2-gallon stockpot, heat oil over medium-high heat. Once oil is hot, add flour and, using a wire whisk, stir constantly until roux is golden brown, being careful not to scorch. Should black specks appear, discard and begin again.
Add onions, celery, bell pepper, and garlic, and saute for 3 to 5 minutes, or until vegetables are wilted. Add duck and andouille sausage, blending into vegetable mixture. Add oyster liquid and chicken stock, 1 ladle at a time. Bring to a rolling boil, reduce to simmer and cook approximately 2 hours. When duck is tender, add oysters, and cook an additional 10 minutes. Add green onions and parsley. Season with salt, pepper, and pepper sauce. Serve over steamed white rice.

DUCK, ANDOUILLE, AND OYSTER GUMBO

Duck, Andouille, and Oyster Gumbo image

Provided by My Food and Family

Categories Home

Number Of Ingredients 12

Ingredients

2 units ducks
2 teaspoons salt
0.75 teaspoons cayenne pepper
2.75 cups vegetable oil
1 cups flour
3 cups onion
2 cups bell pepper
6 cups chicken stock
1 pounds andouille sausage
2 units oysters
3 tablespoons parsley
1 units rice

Steps:

Season duck pieces with 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper. In a large heavy pot or Dutch oven over medium heat on stovetop, heat 1/4 cup oil. Add duck pieces and brown, stirring often. Remove duck pieces and set aside.
To the same pot, add remaining 1 cup oil and flour. Cook for 20 to 25 minutes, stirring constantly, to make a dark brown roux. Add onion and bell pepper. Cook, stirring occasionally, for approximately 5 minutes, or until soft. Add stock. Bring to a boil, and then reduce heat to medium-low. Add duck pieces and 1-1/2 teaspoons salt and 1/2 teaspoon cayenne pepper. Cook, uncovered, stirring occasionally, for approximately 1-1/2 hours.
Add sausage and simmer for 30 minutes. Skim off any fat that rises to the surface. Add oysters and liquid and simmer for 2 to 3 minutes, or until edges or oysters curl. Remove from heat. Adjust seasonings to taste. Add parsley and serve immediately with steamed rice.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g