Slow-Simmered Duck and Andouille Sausage Gumbo

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A hearty gumbo with tender duck meat and spicy andouille sausage, slow-simmered with the Cajun holy trinity and fragrant herbs for deep flavor. This Cajun-inspired Mardi Gras recipe, ready in about 100 minutes, pairs duck meat, andouille sausage, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound, boneless and diced duck meat
• 1 pound, sliced 1/2 inch thick andouille sausage
• 2 tablespoons olive oil
• 1 large, diced yellow onion
• 1 medium, diced green bell pepper
• 3, diced celery stalks
• 5, minced garlic cloves
• 1/3 cup all-purpose flour
• 1/3 cup unsalted butter
• 5 cups chicken broth
• 1 teaspoon dried thyme
• 3 bay leaves
• 1 tablespoon Cajun seasoning
• 1 teaspoon hot sauce
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• for serving white rice

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large heavy pot over medium heat. Add 1 pound diced duck meat and brown for 6-7 minutes until golden; remove and set aside.
2. Step 2: Add 1 pound sliced andouille sausage to the pot and cook for 4 minutes until browned; remove and set aside with the duck.
3. Step 3: Melt 1/3 cup unsalted butter in the pot, then whisk in 1/3 cup all-purpose flour to create a roux. Stir continuously for 12 minutes over medium heat until the roux turns a deep caramel brown and smells nutty.
4. Step 4: Add 1 large diced yellow onion, 1 medium diced green bell pepper, 3 diced celery stalks, and 5 minced garlic cloves. Sauté for 6 minutes until vegetables are tender and fragrant.
5. Step 5: Slowly whisk in 5 cups chicken broth to combine with the roux and vegetables.
6. Step 6: Return the duck and sausage to the pot, then stir in 1 teaspoon dried thyme, 3 bay leaves, 1 tablespoon Cajun seasoning, 1 teaspoon hot sauce, 1 teaspoon salt, and 3/4 teaspoon black pepper.
7. Step 7: Reduce heat to low, cover, and simmer gently for 1 hour, stirring every 15 minutes.
8. Step 8: Remove bay leaves and serve the gumbo warm over steamed white rice.