Duck Confit and Andouille Sausage Gumbo


This classic Cajun gumbo is made with duck confit, andouille sausage, and a roux. It’s perfect for a winter meal!


– 1 duck confit leg (or 2 breasts)
– 1 andouille sausage, sliced
– 1/4 cup all-purpose flour
– 1/4 cup vegetable oil
– 1 onion, chopped
– 1 green bell pepper, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon cayenne pepper
– 1/4 teaspoon black pepper
– 2 cups chicken broth
– 1 (14.5 ounce) can diced tomatoes, undrained
– 1/4 cup chopped green onions
– 1/4 cup chopped parsley


1. In a large pot or Dutch oven, heat the oil over medium heat.
2. Add the flour and stir constantly until the mixture becomes a dark brown roux.
3. Add the onions, bell peppers, garlic, thyme, cayenne pepper, and black pepper. Stir until the vegetables are softened.
4. Add the chicken broth and diced tomatoes. Bring to a simmer.
5. Add the duck confit and andouille sausage. Simmer for 30 minutes.
6. Stir in the green onions, parsley, and salt to taste. Serve over rice.

Potential changes & improvements

– If you want a thinner gumbo, add more chicken broth.
– For a spicier gumbo, add more cayenne pepper.
– You could also add other vegetables, such as celery or okra.

What other food it works well with

– Serve gumbo over cooked rice.
– Gumbo is also delicious with cornbread or a crusty baguette.

Common Mistakes

– Not stirring the roux enough – you need to stir constantly to prevent it from burning.
– Not letting the gumbo simmer long enough – this allows the flavors to develop.

Nutritional Information

– This gumbo contains duck confit, which is high in fat.
– It also contains andouille sausage, which is high in fat and sodium.


– This gumbo contains wheat (in the flour) and chicken.

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