Duck, Andouille And Oyster Gumbo

Prep Time: 1½ Hours
Yields: 12 Servings

Almost every species of wild game in Louisiana has been used in the creation of gumbo. Since most Cajun men were hunters, it is not surprising that the day’s kill was used in the evening meal. Many of the hunters preferred mallard duck and smoked andouille gumbo.

2 mallard ducks, cut into serving pieces
2 pounds sliced Chef John Folse's smoked andouille
2 pints select oysters
1 cup vegetable oil
1½ cups flour
2 cups diced onions
1 cup diced celery
1 cup diced bell peppers
¼ cup minced garlic
3 quarts chicken stock
12 chicken livers
2 cups sliced green onions
1 cup chopped parsley
salt and black pepper to taste
Louisiana hot sauce to taste
steamed white rice

In a 2-gallon stock pot, heat oil over medium-high heat. Whisk in flour, stirring constantly until golden brown roux is achieved. (See roux recipes.) Stir in onions, celery, bell peppers and garlic. Sauté 3–5 minutes or until vegetables are wilted. Fold in duck and andouille. Sauté approximately 15 minutes. Add chicken stock, one ladle at a time, stirring constantly. Bring to a rolling boil, reduce to simmer and stir in chicken livers and oysters. Cook 1 hour, adding stock as needed until duck is tender. Sprinkle in green onions and parsley. Season to taste with salt, pepper and hot sauce. Cook an additional 5 minutes and serve over steamed white rice.

print this page >>


Return to Main Site >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295