Duck and Andouille Gumbo

Put a twist on your andouille gumbo by adding duck to the mix. Like traditional gumbo, this recipe gets its flavor from the Holy Trinity of Cajun cuisine – celery, bell pepper and onion. Add Zatarain’s Gumbo Mix with Rice to make it a complete meal on cold days.
30m
PREP TIME
2hr 15m
COOK TIME
176
CALORIES
7
INGREDIENTS

Servings: 14 (1 cup)

Ingredients

  • 3 wild ducks, 2 pounds each substitution Substitutions available
    • 1 farm-raised duck (4 to 6 pounds)
  • 1 pound andouille, sliced 1/4-inch thick
  • 1 package Zatarain's® Gumbo Mix
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped onion
  • 12 cups water

INSTRUCTIONS

  • 1 Place duck, andouille, Rice Mix and vegetables in large saucepot or Dutch oven. Add water; bring to boil. Reduce heat to low; cover and simmer 2 hours, stirring occasionally
  • 2 Transfer ducks to cutting board. Remove meat from ducks, discarding bones and skin. Shred duck with fork
  • 3 Return duck to saucepot; stir. Season as desired with hot pepper sauce

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NUTRITION INFORMATION

(per Serving)

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