Duck and Andouille Gumbo

Name: Duck and Andouille Gumbo
Prep time: 30 min
Cook time: 2 h 15 min
Yield: 14
Cuisine: American,
Ingredients: 3 wild ducks 2 pounds each; 1 pound andouille sliced 1/4-inch thick; 1 package ZATARAIN'S® Gumbo Mix with Rice; 1/2 cup chopped celery; 1/2 cup chopped green bell pepper; 1/2 cup chopped onion; 12 cups water

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 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