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Smoked Duck and Andouille Gumbo



1 4-5 pound duckling

2 cups dark roux, using your preferred roux recipe

2 medium onions, chopped

4 ribs celery, chopped

2 bell peppers, chopped

2 tablespoons garlic

2 tablespoons seasoned salt

1 teaspoon white pepper

1 tablespoon Tabasco, or hot sauce of choice

1 pound andouille sausage

¼ cup chopped green onion

¼ cup chopped parsley


  1. Smoke duck over Southern hardwoods. Once smoked, remove meat and reserve for gumbo, saving bones for stock (also save skin for duck crackling to add to a salad or cornbread). The smoking may be done 1 day in advance.
  2. Cover duck bone with water in a 2-gallon stockpot and simmer for two hours. Strain and reserve stock.
  3. Bring stock to a boil; add roux. Whisk until roux dissolves, about 15 minutes, and let simmer.
  4. Add onion, celery, bell pepper, garlic, seasoned salt, white pepper, and Tabasco. Let simmer 1 hour, until vegetables are almost wilted.
  5. While simmering, cut reserved duck meat and andouille into cubes. Set aside.
  6. Adjust seasoning if needed and add duck meat, andouille, green onion, and parsley. Simmer for 15 minutes.
  7. Serve hot over steamed Louisiana popcorn white rice like Pops does, or over rice of choice.
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