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21 Comments
Check out the recipe: https://www.allrecipes.com/Recipe/235356/Chef-Johns-Duck-Sausage-and-Shrimp-Gumbo/
I'm Gumbo, damn it.
Thanks dude
you are of course the good ole Jumbo, of your creole gumbo
I'm a big fan of yours, but I spent my high school years (thankfully) in Louisiana. If you add tomatoes to jambalaya or gumbo, it's Creole not Cajun.
Who let you represent gumbo, that’s not a roux, that’s a béchamel
Yummy 😋
What do you think about cooking the flour first until it is brown and then adding the oil while whisking?
A couple clarifications on this recipe:
this is a creole gumbo; cajun gumbo neither uses tomato nor will it mix land and sea protein – okra is uncommon in a creole gumbo, preferring file, but it happens (creole is the more New Orleans flair with more french influence)
you did a decent job with your roux, but you really want to reach nearly a dark chocolate color to stand up to the duck and andouille – they key here is to really turn the heat down and take your time to get is super dark.
Mixing peppers is a nice touch, and proper respect for using gulf shrimp.
"diet food practically" very funny
Here's my tip on Okra…simply don't buy any and you won't have to worry about how to make it not slimy!!
I don't like Okra but this is a great Gumbo recipe.
Another tip, when making a roux it takes about 2 beers to finish, (tip stolen from Emeril)
As noted by others, File" powder is delicious.
Also, potato salad with Gumbo is amazing.
“Diet food”
Sir I am a seventy year old Ragin Cajun (born and raised) and I can tell you this gumbo method is pure gold! Brilliant!🙏🙏🙏
Fry you Okra,fresh or frozen in Corn Oil for a short amount of time. The slime disappears. My mom was a deep Coon-Ass. She thought me this
ham hock – good, duck legs – good, okra – hell no
My gout is screaming just watching this LOL But I'm going to make it . cause I like living on the edge LOL
I'm supposed too make "Ragout Cabane a Sucre" Style, was looking too replace the Pork shank with Duck legs… Now I want too do this instead 😆 LOL My father would kill me, it was already a stretch making it with duck legs. I coiuld of said it's from French descendants but but I'll spare him lol I have maple ham sages, it would of been Amazing , oh well an other time an other Recipe 😬
I thought it was important to use hot liquid/stock to the roux. Does the temperature of the liquid matter?
Ingredients
1 tablespoon vegetable oil, or more as needed
2 duck legs
1 cup all-purpose flour
2 tablespoons all-purpose flour
6 cups chicken broth
1 pound andouille sausage, thickly sliced
1 large onion, chopped
1 cup diced serrano and pasilla peppers
1 cup chopped celery
4 green onions, chopped (Optional)
1 teaspoon ground black pepper
½ teaspoon dried thyme
¼ teaspoon cayenne pepper, or to taste
1 bay leaf
1 cup diced fresh tomatoes
1 smoked ham hock
2 cups water, or as needed
1 cup pickled okra, rinsed and sliced
1 pound gulf shrimp
1 pound crawfish tail meat
1 tablespoon thinly sliced green onions (Optional)
Directions:
Heat oil in a skillet over medium heat. Cook duck legs in the hot oil, skin-side down, until browned and fat has rendered, about 10 minutes. Flip and cook for 3 to 4 minutes on other meat side. Transfer to a plate, leaving rendered fat in the skillet.
Whisk 1 cup flour into the duck fat, adding enough oil to make a thick and smooth roux. Reduce the heat to medium-low and cook, 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 in broth, 1 cup at a time, until incorporated. Remove from the heat
Cook sausage in a large Dutch oven over medium heat until browned, about 8 minutes. Stir in onion, peppers, celery, and chopped green onions; cook and stir until onion is translucent, about 10 minutes. Stir in black pepper, thyme, cayenne pepper, and bay leaf, followed by diced tomatoes. Stir to combine.
Place smoked ham hock into the center of the Dutch oven. Pour roux mixture over ham hock along with enough water to cover. Place duck legs into the mixture. Bring to a simmer, then reduce the heat to low. 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.
Transfer duck legs 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.
Increase the heat to medium-high and bring to a boil. Stir in shrimp and crawfish tails; cook until both are bright pink, about 3 minutes. Stir in remaining 1 tablespoon sliced green onion, taste and adjust seasoning, and serve.
Chef's Notes:
The deeper the color of the roux, the deeper and richer the flavor of your gumbo. The darker the roux, the less it will thicken.
Use any combination of hot and sweet diced peppers instead of serrano and pasilla peppers if desired.
The smell of the trinity mixing in with hot roux is ultimate nostalgia for anyone who grew up in the Gulf.
For the love of everything holy, tomatoes do NOT belong in gumbo.
Sincerely, a real Acadian.