Duck And Andouille Gumbo Recipes

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Upperline's Duck and Andouille Gumbo image

Chefs dating back to Upperline restaurant's opening in New Orleans, in 1982, have contributed to the development of its famous duck-andouille gumbo. Miguel Gabriel, a longtime Upperline "soup chef," has been responsible for the dark-roux brew since 2010. The recipe also works if you substitute chicken stock for duck stock - and buy the roast duck from your local Chinese restaurant.

Recipe From cooking.nytimes.com

Provided by Brett Anderson

Categories     dinner, soups and stews, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 16



Duck and Andouille Gumbo image

Duck and Andouille Gumbo, I prefer using wild duck but if that is not available to you store bought duck will work fine. The recipe calls for one duck, that is one large store bought duck. I used wild wood ducks when I made this gumbo originally and due to their small size I ended up using three. Either way, duck makes a really good gumbo. Cooking time includes 90 minutes for the duck stock, 30minutes for the roux and 2 hours for the entire gumbo to cook.

Recipe From food.com

Provided by Gumbo1

Categories     Gumbo

Time 5h

Yield 12 serving(s)

Number Of Ingredients 23



Smoked Duck and Andouille Gumbo image

Recipe From epicurious.com

Categories     Sauce     Duck     Roast     Simmer     Boil

Yield makes 8 servings

Number Of Ingredients 18

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