Meet the Parents"
Duck and Andouille Sausage Gumbo
Join Chef Claud as he whips up a New Orleans classic dish, Duck and Andouille Sausage Gumbo, that's sure to fill you up.
Recipe from Executive Chef Susan Spicer of Bayona. Visit www.bayona.com for more information on the restaurant.
Music provided by the Rebirth Brass Band. Visit their www.rebirthbrassband.com for more information.
For dessert, try Cafe Du Monde's recipe for Beignets and Coffee.
- 4 duck legs
- ½ cup oil, butter or margarine
- ¾ cup flour
- 2 large onions, chopped
- 2 bell peppers, chopped
- 2 stalks celery, chopped
- 1/2 pound andouille (or other smoked or spicy) sausage, cut in 1/2 lengthwise & sliced
- 1 cup diced tomato (canned or fresh)
- 1 tablespoon chopped garlic
- 1-1/2 quarts flavorful chicken broth
- 2 cups fresh or frozen okra, sliced
- 1/2 cups green onions, chopped
- 1 teaspoon thyme, chopped
- 1 tablespoon Worcestershire sauce
- 1 bouquet garni (thyme stems, parsley, and bay leaf)
- Salt and pepper to taste
Roast the duck legs at 325 degrees for about 2 hours. Let cool and pick meat off the bones. In a heavy bottomed, 1 gallon pot, heat fat and whisk in flour. Stir constantly over medium-high heat until roux turns a deep brown, about the color of peanut butter (about 10-15 minutes). Carefully add the onions, peppers and celery. Turn the heat to medium and sauté for 5 minutes. Stir in sausage and cook for 5 more minutes. Then add tomatoes, garlic and whisk in the stock - 1 cup at a time. Sauté okra separately, and sprinkle with a little vinegar and add to pot with green onions (save a little to sprinkle on top at the end). Bring mixture to a boil, stirring frequently. Add thyme, Worcestershire, bouquet garni and a little salt and simmer, stirring from time to time, over low heat for at least an hour. Skim any fat off the top. Season with salt and Tabasco and serve hot with or without rice.