Smoked Duck, Oyster and Andouille Gumbo
PREP TIME: 2 1/2 Hours

During the Christmas season in Cajun Country, a hot bowl of gumbo awaits visitors at every home on Christmas Eve. The tradition of serving Louisiana's premier soup as the entree after midnight Mass dates back more than 200 years.


  • 2 Long Island ducks, smoked and cut into serving pieces
  • 1 pint oysters
  • 1 pound sliced andouille
  • 1 cup vegetable oil
  • 1 1/4 cups flour
  • 2 cups chopped onions
  • 2 cups chopped celery
  • 1 cup chopped bell pepper
  • 1/4 cup diced garlic
  • 1 pint oyster liquor
  • 3 quarts chicken stock
  • 2 cups sliced green onions
  • 1 cup chopped parsley
  • salt to taste
  • cracked pepper to taste
  • Louisiana Gold Pepper Sauce to taste

In a two gallon stock pot, heat oil over medium high heat. Once oil is hot, add flour and using a wire whisk, stir constantly until roux is golden brown. Do not scorch. Should black specks appear, discard and begin again. Add onions, celery, bell pepper and garlic. Sauté three to five minutes or until vegetables are wilted. Add duck and andouille, blending into vegetable mixture. Add chicken stock and oyster liquor, one ladle at a time. Bring to a rolling boil, reduce to simmer and cook approximately two hours. When duck is tender, add oysters and cook an additional ten minutes. Add green onions and parsley. Season to taste using salt, pepper and Louisiana Gold. Serve over steamed white rice.

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