CHEF JOHN'S DUCK, SAUSAGE, AND SHRIMP GUMBO
This can be made with hundreds of different combinations of smoked meats, game, poultry, and seafood, and in my opinion, the more the merrier. The procedure is pretty straightforward, although you're talking about a full day's project. Serve in a large soup plate with a scoop of cooked white rice, a sprinkle of green onion, and a pinch of cayenne.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 6h25m
Yield 8
Number Of Ingredients 21
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.
Nutrition Facts : Calories 485 calories, Carbohydrate 21.6 g, Cholesterol 221.2 mg, Fat 27.1 g, Fiber 2.7 g, Protein 37 g, SaturatedFat 8.6 g, Sodium 716.7 mg, Sugar 2.3 g
DUCK AND ANDOUILLE SAUSAGE GUMBO
Steps:
- Rinse the duck under cold running water both inside and out. Remove any excess fat at the cavity opening and at the neck. Use a sharp boning or butcher's knife to cut the back on either side of the spine. Remove the spine and reserve for stock. Cut through the breastbone of the duck to give you 2 halves. Cut the legs from each half as well as the first 2 digits of the wings. Set the legs aside, and cut the breasts in half horizontally.
- Season the duck with 2 teaspoons of Essence. Place a large Dutch oven over medium heat for 2 minutes, or until hot. Place the seasoned duck, skin side down in the pan and sear until golden brown, about 7 to 8 minutes. Turn the duck over and sear on the second side as well for an additional 7 to 8 minutes. Remove the duck from the pan and place on a platter while you make the roux.
- Add the vegetable oil to the pan as well as the flour. Using a wooden spoon, stir the roux continuously over medium heat until the color of dark chocolate, about 20 to 25 minutes. Add the onions, celery and peppers and garlic to the roux and stir, gently until the vegetables are slightly wilted, about 4 to 5 minutes. Pour the beer over the vegetables and stir to incorporate. Add the stock/water to the pan with the thyme, bay leaves, Essence, cayenne pepper and the remaining 2 teaspoons of salt. Add the sausage. Stir the pot well to ensure that the roux and the stock are well blended. Raise the heat to medium-high and bring the gumbo to a boil; then lower to a simmer. Return the seared duck pieces to the pan and cook (skimming any foam and fat that may rise to the surface), for 1 hour and 30 minutes. After an hour and a half, remove the duck pieces from the gumbo and place on a platter to cool. Once the duck is cool enough to handle, remove the skin and meat from the bones and add the meat to the gumbo. Discard the skin and bones and re-season the gumbo, if necessary.
- To serve the gumbo, ladle 1 cup into a heated soup bowl with 1/4 cup white rice. Garnish with the green onions and chopped parsley.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
SHRIMP AND DUCK GUMBO
Provided by Molly O'Neill
Categories dinner, soups and stews, main course
Time 5h50m
Yield 12 servings
Number Of Ingredients 24
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.
Nutrition Facts : @context http, Calories 927, UnsaturatedFat 41 grams, Carbohydrate 40 grams, Fat 67 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 22 grams, Sodium 1579 milligrams, Sugar 8 grams, TransFat 0 grams
More about "chef johns duck sausage and shrimp gumbo recipes"
DUCK SAUSAGE SHRIMP GUMBO RECIPE - YOUTUBE
From youtube.com
JOHN BESH'S DUCK AND OYSTER GUMBO | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
DUCK SHRIMP AND ANDOUILLE GUMBO RECIPE - FOOD NEWS
From foodnewsnews.cc
SAUSAGE AND SHRIMP GUMBO - THERESCIPES.INFO
From therecipes.info
CHEF JOHN'S DUCK, SAUSAGE, AND SHRIMP GUMBO | RECIPESTY
From recipesty.com
CHEF JOHN'S DUCK, SAUSAGE, AND SHRIMP GUMBO TASTY RECIPES
From lilybphotography.blogspot.com
CHEF JOHN'S DUCK, SAUSAGE, AND SHRIMP GUMBO
From crecipe.com
CHEF JOHN'S DUCK, SAUSAGE, AND SHRIMP GUMBO
From sarangheasenja.blogspot.com
CHEF JOHN'S DUCK, SAUSAGE, AND SHRIMP GUMBO - ALLRECIPES ... RECIPE
From crecipe.com
CHEF JOHN'S DUCK, SAUSAGE, AND SHRIMP GUMBO TASTY RECIPES
From recipes101.net
GUMBO RECIPE: CHEF JOHN’S DUCK, SAUSAGE, AND SHRIMP GUMBO BY …
From redcipes.com
CHEF JOHN'S DUCK, SAUSAGE, AND SHRIMP GUMBO - GUMBO RECIPES
From worldrecipes.org
PAUL PRUDHOMME SHRIMP GUMBO RECIPE - HOME ALQU
From home.alquilercastilloshinchables.info
DUCK SAUSAGE SHRIMP GUMBO RECIPE - REAGAN'S RECIPES
From reagansrecipes.com
CHEF JOHNS DUCK SAUSAGE AND SHRIMP GUMBO RECIPES
From foodnewsnews.com
SEAFOOD GUMBO — CHEF JOHN BESH
From chefjohnbesh.com
CHEF JOHN’S DUCK, SAUSAGE, AND SHRIMP GUMBO – DRSTARVE
From drstarve.com
CHEF JOHN FOLSE GUMBO RECIPE - THERESCIPES.INFO
From therecipes.info
CHEF JOHN'S DUCK, SAUSAGE, AND SHRIMP GUMBO | RECIPE | SHRIMP …
From pinterest.com
SHRIMP, DUCK, AND ANDOUILLE GUMBO RECIPE - HOSTESS AT HEART
From hostessatheart.com
CHEF JOHN'S DUCK, SAUSAGE, AND SHRIMP GUMBO | RECIPE | SHRIMP …
From pinterest.ca
SHRIMP AND SAUSAGE GUMBO | RECIPE | KITCHEN STORIES
From kitchenstories.com
DUCK SAUSAGE SHRIMP GUMBO RECIPE - FOOD NEWS
From foodnewsnews.com
FOOD WISHES VIDEO RECIPES: GUMBO A GO GO – DUCK, ANDOUILLE …
From foodwishes.blogspot.com
DUCK AND SAUSAGE GUMBO | EMERILS.COM
From emerils.com
CHICKEN SHRIMP AND SAUSAGE GUMBO RECIPE - HOSTESS AT HEART
From hostessatheart.com
DUCK AND SHRIMP GUMBO RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
AUTHENTIC NEW ORLEANS STYLE SHRIMP & CHICKEN GUMBO - CLEO TV
From mycleo.tv
CHEF JOHN'S DUCK, SAUSAGE, AND SHRIMP GUMBO | RECIPE | SHRIMP …
From pinterest.co.uk
SHRIMP AND SAUSAGE GUMBO - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
SHRIMP AND DUCK GUMBO - NO RECIPES
From norecipes.com
PASTALAYA RECIPE JOHN FOLSE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
DUCK SAUSAGE SHRIMP GUMBO RECIPE - THE LIFESTYLISTA
From thelifestylista.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love