UPPERLINE'S DUCK AND ANDOUILLE GUMBO
Chefs dating back to Upperline restaurant's opening in New Orleans, in 1982, have contributed to the development of its famous duck-andouille gumbo. Miguel Gabriel, a longtime Upperline "soup chef," has been responsible for the dark-roux brew since 2010. The recipe also works if you substitute chicken stock for duck stock - and buy the roast duck from your local Chinese restaurant.
Provided by Brett Anderson
Categories dinner, soups and stews, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Prepare the roux: In a large Dutch oven, heat the oil over medium-high. (A large stockpot works, but a Dutch oven is ideally shaped for whisking a roux.) Slowly shake the flour over the oil with one hand while whisking with the other hand. Continue to whisk until the roux darkens to a glossy, dark red-brown, 15 to 20 minutes.
- Reduce the heat to medium and stir the onion, celery and bell peppers into the roux to prevent it from burning, about 3 minutes. Stir in the sausage and cook until coated, a few more minutes.
- Gradually add the stock, stirring constantly as you add the liquid. Add the thyme, oregano, bay leaves and garlic and simmer over medium-low, stirring and skimming every 20 minutes, until the flavors have melded, about 2 hours. For a thinner gumbo, add water, as desired (up to 2 cups).
- Stir in the duck meat just before serving and cook until warmed, 3 to 5 minutes. (An extended cook time would turn the meat mushy.) Add the salt and hot sauce to taste. Serve over rice or potato salad.
Nutrition Facts : @context http, Calories 820, UnsaturatedFat 34 grams, Carbohydrate 32 grams, Fat 51 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 13 grams, Sodium 1661 milligrams, Sugar 8 grams, TransFat 0 grams
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Aimee Mehmetaj
[email protected]This gumbo is a bit spicy, so be sure to adjust the amount of cayenne pepper to your taste.
Tsura Akihiko
[email protected]I love the way the rice soaks up all the delicious gumbo broth.
Kimberly Orantes
[email protected]This gumbo is a great way to use up leftover duck or andouille sausage. It's also a great dish to serve at a party or potluck.
Success Latifu
[email protected]I've never made gumbo before, but this recipe was easy to follow and the results were delicious.
Phumy Mbally
[email protected]I would definitely recommend this recipe to anyone who loves gumbo.
Ralph Coleman
[email protected]This is the best gumbo I've ever had. The flavors are incredible and the duck and andouille sausage are cooked to perfection.
Alba Pineda
[email protected]I'm not a huge fan of okra, but I really enjoyed it in this gumbo. It was cooked perfectly and added a nice sweetness.
Amy Parrish
[email protected]This gumbo is a bit time-consuming to make, but it's worth the effort. The results are amazing.
Sayek Ahmed
[email protected]I love the way the crispy okra adds a bit of texture to this gumbo.
Maria Upchurch
[email protected]This gumbo is the perfect comfort food. It's hearty and flavorful, and it's sure to warm you up on a cold day.
Jayda Jahns
[email protected]I wasn't sure about the combination of duck and andouille sausage, but I was pleasantly surprised. This gumbo is delicious!
Big Marino
[email protected]This gumbo is a little bit spicy, but it's so good. The duck and andouille sausage are really flavorful, and the vegetables are cooked perfectly.
aqeel bhutto
[email protected]I've made this gumbo several times and it's always a crowd-pleaser. The duck and andouille sausage give it a really unique flavor.
Richard West
[email protected]5 stars! This gumbo is amazing. The duck and andouille sausage are a perfect pair, and the vegetables are cooked to perfection.
Lindsay Bzdel
[email protected]This was my first time making gumbo, and I'm so glad I tried this recipe. It was easy to follow and the results were delicious. I especially loved the crispy okra.
Titash Ahmed
[email protected]I love the combination of duck and andouille sausage in this gumbo. It's a unique and flavorful dish that is sure to impress your guests.
Jowie Jowie
[email protected]This gumbo was a hit at my dinner party! The duck and andouille sausage gave it a rich and flavorful taste, and the vegetables added a nice sweetness. I will definitely be making this again.