New Gumbo A Become Exceed Away – Duck, Andouille Sausage, Smoked Pork Hock, Gulf Shrimp In Addition To Langoustine Gumbo

It’s non slowly to pry gumbo-making secrets from a hit inwards New Orleans, but you lot should direct maintain ameliorate luck if you lot sideslip them about truth serum, inwards the shape of several well-made sazeracs. 

This item gumbo, featuring duck, andouille sausage, smoked pork hock, gulf shrimp, too langoustine, was inspired past times my recent trip to New Orleans, where I sampled a half-dozen varieties.

One rye whiskey-induced tip was to hit the famous Cajun roux inwards about duck fatty instead of the to a greater extent than mutual too mundane vegetable oil. The roux is the somebody of the gumbo too 1 of the challenges of this recipe is giving the fatty too flour plenty fourth dimension to plow into that deep brick red-brown color.

My picayune play tricks hither is to add together a couplet extra spoons of flour afterward the roux is browned. The nighttime roux gives the gumbo its signature flavor, but it doesn’t direct maintain much thickening power. I simply cooked it a couplet minutes, too thus stirred inwards the stock.

Another tweak is using pickled okra instead of fresh or frozen. This item perversion was born out of necessity rather than about bright idea on my part. Of course, if this technique catches on, that even out volition change. The pickled okra gave the gumbo a slap-up season too added a picayune chip of acidity, which is ever welcome inwards something this substantial.

This tin hold out made amongst hundreds of unlike combinations of smoked meats, game, poultry, too seafood; too inwards my opinion, the to a greater extent than the merrier. As usual, I’d beloved to listen nigh whatsoever variations you lot may come upwards up with. As you’ll see, the physical care for is pretty straightforward, although you’re talking nigh a amount day’s project. This is a dish that takes time, but I withal promise you lot plow over it a try. Enjoy!

2 duck legs

1 tbsp vegetable oil, to a greater extent than every bit needed

1 loving cup flour, plus two tbsp for 2d addition
6 cups chicken broth

1 pound andouille sausage

1 large onion, chopped

4 greenish onions chopped

1 loving cup celery, chopped

1 loving cup diced peppers (any combination of sweetness too hot)

1 loving cup diced tomatoes

1/2 tsp dried thyme

1 bay leaf

1 tsp dark pepper

1/4 tsp cayenne pepper, or to taste

1 smoked pork hock
2 cups water, or every bit needed
1 loving cup sliced okra, fresh, frozen or pickled
1 pound gulf shrimp
1 pound crawfish tail meat or langoustine
rice to garnish

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