Chef John's Duck, Sausage, and Shrimp Gumbo Tasty Recipes

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Chef John's Duck, Sausage, and Shrimp Gumbo

"This can be made with loads of various combinations of smoked meats, game, fowl, and seafood, and in my opinion, the greater the merrier. The manner is pretty truthful, even though you are speakme approximately a complete day's venture. Serve in a big soup plate with a scoop of cooked white rice, a sprinkle of inexperienced onion, and a pinch of cayenne."

Ingredients :

1 tablespoon vegetable oil, or extra as wanted
2 duck legs
1 cup all-motive flour
2 tablespoons all-purpose flour
6 cups hen broth
1 pound andouille sausage, thickly sliced
1 massive onion, chopped
1 cup diced peppers
1 cup chopped celery
4 green onions, chopped
half of teaspoon dried thyme
1 bay leaf
1 teaspoon ground black pepper
1/four teaspoon cayenne pepper, or to flavor
1 cup diced clean tomatoes
1 smoked ham hock
2 cups water, or as wished
1 cup pickled okra, rinsed and sliced
1 pound gulf shrimp
1 pound crawfish tail meat
1 tablespoon chopped green onion (optional)

Instructions :

Prep : 30M	Cook : 8M	Ready in : 6H25M

Heat vegetable oil in a skillet over medium warmness. Cook duck legs inside the warm oil, pores and skin-side down, until duck legs are browned and skillet includes rendered duck fat, approximately 10 minutes on the skin aspect. Flip and prepare dinner 3 to 4 mins on the meat aspect. Remove duck legs from skillet, leaving rendered duck fat in the skillet.
Whisk 1 cup flour into the duck fats, including sufficient vegetable oil to make the flour combination a thick and clean roux. Turn warmness to medium-low and cook dinner the roux, stirring constantly, until it turns a rich reddish-brown coloration, about 40 mins. Whisk 2 extra tablespoons flour into roux and prepare dinner for 2 mins.
Whisk bird broth into roux, 1 cup at a time, till all broth has been integrated. Remove roux aggregate from warmness.
Brown andouille sausage in a big Dutch oven over medium warmness, approximately eight minutes; stir in onion, peppers, celery, and four inexperienced onions, cooking till onion is translucent, approximately 10 mins. Stir thyme, bay leaf, black pepper, and cayenne pepper into sausage combination, accompanied by using diced tomatoes. Stir to mix.
Place smoked ham hock into the center of the sausage and greens. Pour roux aggregate over ham hock together with enough water to cowl. Place duck legs into combination. Bring to a simmer, flip heat to low, and cowl with a lid set at an angle to allow steam out. Simmer slowly, stirring occasionally until duck and ham hock meat are smooth, approximately 4 hours. Skim as lots fat as feasible off the top because 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 go back meat to the gumbo. Simmer gumbo for 45 extra minutes.
Turn heat to medium-high, carry gumbo to a boil, and stir in shrimp and crawfish tails. Cook until shrimp and crawfish tails are brilliant purple, about 3 mins. Stir in 1 tablespoon inexperienced onion, taste and regulate seasoning, and serve.

Notes :

The deeper the coloration of the roux, the deeper and richer the taste of your gumbo. The darker the roux, the much less it will thicken.
Use any mixture of warm and candy diced peppers.

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