Duck and Andouille Gumbo

Duck and Andouille Gumbo
Duck and Andouille Sausage Gumbo
Serves 4
A savory and smoky gumbo to warm up the coldest winter days.
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Ingredients
  1. 1 poblano pepper, halved and seeded
  2. 1 tablespoon vegetable oil
  3. 1 (16-ounce) package andouille sausage, sliced in 1/4-inch half moons
  4. 1/4 cup unsalted butter, melted
  5. 1/2 cup all-purpose flour
  6. 1 cup chopped onion
  7. 1/2 cup chopped celery
  8. 3 cloves garlic, minced
  9. 2 teaspoons smoked paprika
  10. 1 teaspoon ground chipotle chile pepper
  11. 1 teaspoon salt
  12. 1/2 teaspoon ground black pepper
  13. 1 (12-ounce) bottle dark brown ale, such as Abita Turbodog
  14. 1 quart chicken broth
  15. 1 pound smoked duck breast, halved lengthwise and sliced 1/4-inch thick
  16. 2 bay leaves
  17. 1 tablespoon fresh thyme leaves
  18. 1 tablespoon fresh lemon juice
  19. 1/4 teaspoon Worcestershire sauce
  20. Garnish: chopped green onion and parsley
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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