Duck and Andouille Sausage Gumbo
A savory and smoky gumbo to warm up the coldest winter days.
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- 1 poblano pepper, halved and seeded
- 1 tablespoon vegetable oil
- 1 (16-ounce) package andouille sausage, sliced in 1/4-inch half moons
- 1/4 cup unsalted butter, melted
- 1/2 cup all-purpose flour
- 1 cup chopped onion
- 1/2 cup chopped celery
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground chipotle chile pepper
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 (12-ounce) bottle dark brown ale, such as Abita Turbodog
- 1 quart chicken broth
- 1 pound smoked duck breast, halved lengthwise and sliced 1/4-inch thick
- 2 bay leaves
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon Worcestershire sauce
- Garnish: chopped green onion and parsley
- Preheat oven to 500°. On a rimmed baking sheet lined with aluminum foil, place poblano, cut side down. Roast until skin is blackened, 12 to 15 minutes. Transfer pepper to a resealable plastic bag, seal, and let stand 10 minutes. Remove and discard charred skin, and chop flesh. Set aside.
- In a large Dutch oven, heat oil over medium-high heat. Add andouille, and cook until browned, 8 to 10 minutes. Remove sausage with a slotted spoon, and set aside, reserving any rendered fat in pan.
- To same pan, add melted butter. Stir in flour, onion, celery, and reserved poblano pepper. Cook until vegetables begin to soften, stirring frequently, 6 to 8 minutes. Add garlic, paprika, chile powder, salt, and pepper. Cook until fragrant, about 1 minute. Add beer, and whisk to dissolve flour.
- Add chicken broth, duck breast, bay leaves, thyme, lemon juice, and Worcestershire sauce. Bring to a boil, stirring occasionally. Reduce to a simmer, and cover. Cook 10 to 12 minutes, stirring occasionally, until gumbo thickens. Garnish with green onion and parsley, if desired.
Louisiana Cookin https://www.louisianacookin.com/