Dinner · 150 min · cajun

Duck and Andouille Gumbo

This is the kind of Cajun dinner you’ll make on repeat — duck legs and andouille sausage, 150 minutes, big payoff. The macros do the talking: 19g protein, 27g carbs, and 45g fat in every 576-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 4 Duck legs
• 12 oz Andouille sausage
• 3/4 cup Flour
• 3/4 cup Vegetable oil
• 2 Yellow onion
• 1 Bell pepper
• 3 ribs Celery
• 5 cloves Garlic
• 8 cups Chicken stock
• 2 Bay leaves
• 2 tbsp Cajun seasoning
• 4 Scallions

Steps

1. Brown the duck legs in a heavy Dutch oven over medium-high heat, skin side down, until deeply golden and much of the fat has rendered, about 12 minutes. Move the duck to a plate and pour off all but 3/4 cup of the fat.
2. Whisk the flour into the hot duck fat and keep whisking almost constantly over medium heat until the roux turns the color of an old copper penny, 25 to 35 minutes. Do not rush it and do not answer the phone.
3. Stir in the onion, bell pepper, celery, and garlic; the roux will seize and sizzle. Cook 6 minutes, stirring, until the vegetables soften.
4. Slice the andouille, return the duck legs to the pot, and add the stock, bay leaves, and Cajun seasoning. Simmer gently 1 hour, skimming fat now and then, until the duck meat loosens from the bone.
5. Fish out the duck legs, shred the meat, discard skin and bones, and return the meat to the pot. Simmer 15 minutes more so the flavors marry. Serve over rice with sliced scallions.

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