Duck and Andouille Sausage Gumbo

Instructions

1. 1

   In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly, to make a roux. Cook until the roux is a deep brown color, about 15-20 minutes.

2. 2

   Add the chopped onion, bell pepper, and celery to the roux. Cook, stirring frequently, until the vegetables are soft, about 5 minutes.

3. 3

   Stir in the minced garlic and cook for another minute.

4. 4

   Add the diced duck breast and sliced andouille sausage to the pot. Cook until the duck is browned and the sausage is heated through, about 5-7 minutes.

5. 5

   Gradually stir in the chicken broth, ensuring there are no lumps from the roux.

6. 6

   Season the gumbo with salt, black pepper, and cayenne pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 45 minutes, stirring occasionally.

7. 7

   Serve the gumbo over cooked white rice and garnish with chopped green onions.