DUCK AND ANDOUILLE ETOUFFéE
Roux becomes the base for this étouffée, which uses plenty of smoky, chunky Cajun andouille and well-seasoned chopped duck meat. If you have a favorite Chinese barbecue restaurant, you can buy a duck there. Even grocery store rotisserie chicken will work.
Provided by Kim Severson
Categories dinner, lunch, one pot, main course
Time 55m
Yield 8 servings
Number Of Ingredients 17
Steps:
- In a heavy-duty casserole over medium-high heat, heat oil and whisk in a sprinkling of flour. Continue to sprinkle in the flour until it is all used, whisking vigorously so that mixture is smooth and does not burn. Continue to whisk until mixture is a very dark brown color but is not burned; this may take 10 minutes or more.
- Reduce heat to low and add celery, onion, garlic, red bell pepper, green bell pepper and parsley. Stir to mix well. Add black pepper, thyme, bay leaves, salt and cayenne pepper. Add stock a cup at a time, stirring well after each addition.
- Add tomato paste and sausage, raise heat to medium high and simmer uncovered for 30 minutes, stirring occasionally. Add duck meat, and stir well. Simmer until heated through, about 10 minutes. Serve, if desired, over rice or cornbread.
Nutrition Facts : @context http, Calories 910, UnsaturatedFat 53 grams, Carbohydrate 16 grams, Fat 75 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 17 grams, Sodium 761 milligrams, Sugar 2 grams, TransFat 0 grams
UPPERLINE'S DUCK AND ANDOUILLE GUMBO
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.
Provided by Brett Anderson
Categories dinner, soups and stews, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Prepare the roux: In a large Dutch oven, heat the oil over medium-high. (A large stockpot works, but a Dutch oven is ideally shaped for whisking a roux.) Slowly shake the flour over the oil with one hand while whisking with the other hand. Continue to whisk until the roux darkens to a glossy, dark red-brown, 15 to 20 minutes.
- Reduce the heat to medium and stir the onion, celery and bell peppers into the roux to prevent it from burning, about 3 minutes. Stir in the sausage and cook until coated, a few more minutes.
- Gradually add the stock, stirring constantly as you add the liquid. Add the thyme, oregano, bay leaves and garlic and simmer over medium-low, stirring and skimming every 20 minutes, until the flavors have melded, about 2 hours. For a thinner gumbo, add water, as desired (up to 2 cups).
- Stir in the duck meat just before serving and cook until warmed, 3 to 5 minutes. (An extended cook time would turn the meat mushy.) Add the salt and hot sauce to taste. Serve over rice or potato salad.
Nutrition Facts : @context http, Calories 820, UnsaturatedFat 34 grams, Carbohydrate 32 grams, Fat 51 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 13 grams, Sodium 1661 milligrams, Sugar 8 grams, TransFat 0 grams
DUCK AND ANDOUILLE ETOUFFEE
Make and share this Duck and Andouille Etouffee recipe from Food.com.
Provided by chia2160
Categories Duck
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a heavy-duty casserole over medium-high heat, heat oil and whisk in a sprinkling of flour. Continue to sprinkle in the flour until it is all used, whisking vigorously so that mixture is smooth and does not burn. Continue to whisk until mixture is a very dark brown color but is not burned; this may take 10 minutes or more.
- Reduce heat to low and add celery, onion, garlic, red bell pepper, green bell pepper and parsley. Stir to mix well. Add black pepper, thyme, bay leaves, salt and cayenne pepper. Add stock a cup at a time, stirring well after each addition.
- Add tomato paste and sausage, raise heat to medium high and simmer uncovered for 30 minutes, stirring occasionally. Add duck meat, and stir well. Simmer until heated through, about 10 minutes. Serve, if desired, over rice or cornbread.
Nutrition Facts : Calories 317.1, Fat 27.5, SaturatedFat 3.6, Sodium 617.5, Carbohydrate 16.4, Fiber 1.6, Sugar 2.1, Protein 2.3
ANDOUILLE AND DUCK ETOUFFEE
This is a favorite Cajun recipe right from Louisiana. It is a spicy, creamy sauce, with the addition of shrimp, crawfish, chicken, or duck, and served over rice or corn cakes.
Provided by darrel85
Categories Main Dish
Time 1h35m
Yield 10
Number Of Ingredients 15
Steps:
- Cook sausage and duck in a skillet until the sausage is brown. Set aside. In the same skillet, add the cooking oil, the flour, the bell pepper, the onions, the garlic, and the celery, and continue cooking over medium heat, stirring constantly, until it makes a dark brown roux. Add the tomato paste, the cayenne pepper, and the Cajun seasoning. Stir in the chicken broth and bring to a boil. Reduce heat and simmer for one hour over low heat. Stirring occasionally. Serve over hot, cooked rice.
Nutrition Facts : Calories 962 calories, Fat 72.1280673400241 g, Carbohydrate 13.6171376290642 g, Cholesterol 249.31730128 mg, Fiber 1.19861401598573 g, Protein 60.998272022754 g, SaturatedFat 20.0132050768021 g, ServingSize 1 1 Serving (463g), Sodium 760.002886498456 mg, Sugar 12.4185236130785 g, TransFat 5.87578448375746 g
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