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12 Days of Cooking Christmas: Duck & Andouille Gumbo

On the 10th Day of Cooking Christmas, we bring you Chef Mark Haskell’s recipe for Duck and Andouille Gumbo.



4 tbsp Duck Fat (or oil)

4 tbsp flour, sifted

1 onion, diced

1 stalk of celery, diced

1/2 green pepper, diced

2 andouille sausages (chicken), sliced

4-5 crushed garlic cloves

1 cup crushed or diced tomatoes

2 tablespoons Creole seasoning (red & black pepper, mixed dried herbs, paprika)

1 quart duck or chicken stock (warm)

1-2 cups diced duck meat or confit duck

3/4 cup of okra

Garnish with filé powder, green onions, parsley & hot sauce


To make a roux: Heat oil/fat in a saucepan and stir in flour, stir constantly with whisk until dark brown color, about 15-20 minutes.

Add onions and caramelize, about 7-10 minutes.

Add celery & green pepper, and cook about 5 minutes.

Add sausage, garlic, tomatoes, seasoning, and cook about 5 minutes.

Add in warm stock, little by little, until it comes back to a simmer.

Add meat and okra until flavors come together. Adjust seasoning with salt, pepper, hot sauce, a little honey, etc. to balance flavors.

Serve with white rice and garnishes.

Check out a complete list of Hill Center cooking classes

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