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
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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
