Slow-Simmered Duck and Andouille Sausage Gumbo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 100 minutes pairs pound, boneless and diced duck meat, tablespoons olive oil, large, diced yellow onion 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.

★ 4.3 (14 ratings) Prep: 25 min Cook: 75 min Serves 6 Cajun cuisine 520 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Slow-Simmered Duck and Andouille Sausage Gumbo take to make?

Total time is about 100 minutes (25 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Duck and Andouille Sausage Gumbo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.

Can I substitute ingredients in Slow-Simmered Duck and Andouille Sausage Gumbo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Duck and Andouille Sausage Gumbo for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Simmered Duck and Andouille Sausage Gumbo?

Cajun mardi gras like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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