Créé avec l’IA
Duck and Andouille Sausage Gumbo
100 min 600 kcal par portion Avancé
Ingrédients
4 Portions
- duck breast1 pound
- andouille sausage0,5 pound
- vegetable oil0,5 cup
- all-purpose flour0,5 cup
- chopped onion1 cup
- chopped bell pepper1 cup
- chopped celery1 cup
- garlic2 cloves
- chicken broth4 cups
- salt1 teaspoon
- black pepper0,5 teaspoon
- cayenne pepper0,5 teaspoon
- cooked white rice2 cups
- chopped green onions0,25 cup
Instructions
- 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
Add the chopped onion, bell pepper, and celery to the roux. Cook, stirring frequently, until the vegetables are soft, about 5 minutes.
- 3
Stir in the minced garlic and cook for another minute.
- 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
Gradually stir in the chicken broth, ensuring there are no lumps from the roux.
- 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
Serve the gumbo over cooked white rice and garnish with chopped green onions.
