Best Shrimp And Duck Gumbo Recipes

DUCK-AND-SHRIMP GUMBO

Steps:

• In a large pot over medium heat, heat 2 teaspoons of oil and cook the first three vegetables until soft, about 8 minutes. Scrape the mixture into a bowl and set aside. Heat the remaining 1/4 cup oil over medium-high heat until it begins to smoke. Gradually add the flour using a long-handled whisk (mixture will get very hot). Lower the heat slightly and cook, whisking constantly, until mixture turns a deep reddish brown color, about 7 minutes.
• Remove from heat and gradually whisk in the chicken broth. Stir in the onion mixture, herbs, spices, pepper and salt. Add the duck and simmer slowly for 25 minutes, skimming off the foam. Stir in the okra and cook 5 minutes longer. Remove the pan from the heat. Remove the duck with tongs; when cool, pull the meat off the bones and cut into bite-size pieces.
• Skim fat from the broth. Bring to a boil. Stir in the shrimp, immediately remove from the heat and let stand for 2 minutes. Stir in the duck meat and add salt and pepper to taste. Ladle over cooked white rice and serve.

CHEF JOHN'S DUCK, SAUSAGE, AND SHRIMP GUMBO

Steps:

• Heat vegetable oil in a skillet over medium heat. Cook duck legs in the hot oil, skin-side down, until duck legs are browned and skillet contains rendered duck fat, about 10 minutes on the skin side. Flip and cook 3 to 4 minutes on the meat side. Remove duck legs from skillet, leaving rendered duck fat in the skillet.
• Whisk 1 cup flour into the duck fat, adding enough vegetable oil to make the flour mixture a thick and smooth roux. Turn heat to medium-low and cook the roux, stirring constantly, until it turns a rich reddish-brown color, about 40 minutes. Whisk 2 more tablespoons flour into roux and cook for 2 minutes.
• Whisk chicken broth into roux, 1 cup at a time, until all broth has been incorporated. Remove roux mixture from heat.
• Brown andouille sausage in a large Dutch oven over medium heat, about 8 minutes; stir in onion, peppers, celery, and 4 green onions, cooking until onion is translucent, about 10 minutes. Stir thyme, bay leaf, black pepper, and cayenne pepper into sausage mixture, followed by diced tomatoes. Stir to combine.
• Place smoked ham hock into the center of the sausage and vegetables. Pour roux mixture over ham hock along with enough water to cover. Place duck legs into mixture. Bring to a simmer, turn heat to low, and cover with a lid set at an angle to let steam out. Simmer slowly, stirring occasionally until duck and ham hock meat are tender, about 4 hours. Skim as much fat as possible off the top as it simmers.
• Remove duck and ham hock to a bowl and let cool. Stir pickled okra into gumbo. Pick meat from duck legs and pork hock and return meat to the gumbo. Simmer gumbo for 45 more minutes.
• Turn heat to medium-high, bring gumbo to a boil, and stir in shrimp and crawfish tails. Cook until shrimp and crawfish tails are bright pink, about 3 minutes. Stir in 1 tablespoon green onion, taste and adjust seasoning, and serve.

DUCK AND SHRIMP GUMBO

Steps:

• Pat duck dry, then prick skin of duck all over with tip of a sharp knife.
• Heat oil in a wide 6-quart heavy pot over moderately high heat, then brown duck in 3 batches, skin side down, turning over once, 8 to 10 minutes per batch.
• Transfer duck to a bowl and pour off and discard all but 1/4 cup fat from pot.
• Reduce heat to moderately low, then add flour to fat in pot. Cook roux, stirring constantly with a wooden spatula or spoon, until well-browned (a shade darker than peanut butter), about 20 minutes. Add onions, celery, bell peppers, bay leaves, and salt and cook over moderately low heat, stirring occasionally, until vegetables are crisp-tender, 6 to 10 minutes. Add broth, water, and duck with any juices accumulated in bowl and bring to a boil, then reduce heat and simmer, uncovered, until duck is tender, 1 1/4 to 1 1/2 hours.
• Remove gumbo from heat, then transfer duck to a cutting board with a slotted spoon and shred meat into large pieces, discarding bones and skin. Skim fat from surface of gumbo, then return duck to gumbo. Bring to a boil, then reduce to a simmer and stir in shrimp, scallions, and cayenne. Simmer gumbo until shrimp is just cooked through, about 2 minutes. Discard bay leaves. Serve gumbo over white rice.

SHRIMP AND DUCK GUMBO

Steps:

• 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.
• 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.
• 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.
• 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.