Easy Duck Gumbo - Video Recipe

For my Easy Duck Gumbo, the two main ingredients are ready to use. During the Christmas holidays, if I have leftover Roast Duck, then it goes right into a Gumbo that's made with a store-bought Roux.

A Cajun Gumbo is a dark and muddy swamp of a soup made with almost any kind of meat or seafood, a Roux, and a Cajun Holy Trinity of veggies. When I visit Louisiana, Gumbo will be on the menu, whether I  order it from a local Cajun fast food joint or make it at home.

Even Louisiana's Meals on Wheels government safety net program offers homebound seniors (60 years or older) a Chicken and Sausage Gumbo meal. How does it fare? Hmmm, check back for a Cheap$kate Dining Review by the Swamp Chef.

The first main ingredient for a Gumbo is a Roux. Grocers are starting to carry Roux that is pre-cooked and brown, so you can go right to sautéing veggies, then add the pre-cooked Roux. I've made Gumbo using the shortcut grocery method and the long, homemade version of Roux (Mom's Homemade Roux with yummy photo illustrations is here). For this recipe, I use store-bought, browned Roux for a Gumbo that's easy and quick to make. 

  Click on any photo to see larger.

Pre-made Roux can be dry or wet with oil added. There are also Gumbo Mixes, including Roux and Cajun spices.

Usually, a Homemade Roux has plain raw flour cooked and stirred until a medium to dark brown, which gives Gumbo its unique nutty flavor and color. Back in the day, an equal amount of oil was used to brown the flour. These days, I leave the oil out.

Homemade Roux without oil.

I also use leftover Roast Duck pieces. I cook my Duck like I would Roast Chicken. The main difference is that you should slice or pierce the Duck skin so the fatty layer under the skin will drain and allow the skin to crisp.

A couple of hard-to-find ingredients in my Duck Gumbo can be left out. Filé Powder is dried sassafras leaves. Creole Seasoning is mainly salt, pepper, paprika, oregano, thyme, cayenne, onion, and garlic powders. 

Along with a packaged Roux and leftover Duck, I add a Cajun Holy Trinity comprised of bell pepper, celery, and onion, which is used in many Cajun recipes. 

I still get these veggies frequently on sale for less than a dollar each or a dollar per pound.

Okra might not be to everyone's taste as it becomes slimy after cooking for a while, but I like it fine. 

Cajuns serve their Gumbo over white steamed rice. I've had it over brown rice and even quinoa.

Duck is way more expensive than chicken, so this is a recipe for special occasions if you are a cheap$kate like me. 

Hey, you can always substitute budget chicken dark meat for pungent Duck in my Easy Duck Gumbo recipe.

Easy Duck Gumbo Recipe - Video            Play it here, video runs 4 minutes, 33 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (4 to 6 servings)

• Water - 8 cups.  Okay to use less water to reach your favorite thick or thin Gumbo. At the end of cooking, you can decide if you want more water. For a thicker Gumbo, uncover and cook 15 minutes at the end.
• 3/4 Cup Roux - I used a store-bought Roux for this recipe. For a homemade Roux, use 3/4 cup flour and oil. Over medium heat, stir the flour and oil until it reaches a brown-to-dark brown color, about 20 minutes.
• Leftover Duck - about 2 pounds. Cooked Duck is a mix of dark and white meat. For raw Duck pieces, boil with the ingredients for about 2 hours to cook through and tenderize. 
• Oil - 1 tablespoon, your favorite.
• 1 Onion - chopped.
• Garlic - 1 tablespoon.
• 1 Bell Pepper - chopped.
• Celery - about 2 chopped ribs.
• Okra - about 8 to 12 whole okra spears. I slice okra depending on how large they are. Okay to leave a few whole. Some do not like okra (and it can be hard to find), so it's okay to leave it out.
• Creole Seasoning - 1 teaspoon. Creole seasoning is usually a combination of salt, paprika or chile powder, dried garlic, and onion. 
• Black Pepper - 1 teaspoon.
• Filé Powder - 1 teaspoon, optional. Filé is dried sassafras leaves. 
• Steamed Rice - Rice - serve Gumbo over cooked white or brown rice. I usually boil a cup or two of rice.
• *Homemade Gumbo with Chicken and Sausage, and  Roast Duck recipe links are at the end of this recipe text.

Directions

In a medium hot pot, add oil and chopped onion, bell pepper, and celery. Sauté for 2 minutes. 

Add a tablespoon of chopped garlic and saute for one minute.

Sprinkle on a teaspoon of Creole Seasoning and Gumbo Filé Powder. If you do not have these, then leave them out. Add some salt and pepper instead of Creole Seasoning.

Mix well and saute the Roux Mix for a minute. Add chopped and whole okra. 

Pour in some of the Duck drippings from a roasting pan, if you have any left over. Okay to leave some out, as duck renders a lot of fat.

Fill the pot with 8 cups of water. Mix well to dissolve the Roux.

Add duck pieces and bring broth to a boil. Reduce the heat to a simmer and cover the pot.

Simmer Gumbo for an hour. If you are using raw duck pieces, then simmer for 2 hours or until the raw duck is cooked through. For raw duck, you want to remove most of the skin as it is very fatty. I would leave some on, as it is extra flavor.

After one hour (for cooked duck) or two (if the duck is raw), remove the large Duck pieces. I like to shred the Duck and return it to the Gumbo. Reheat shredded Duck for a few minutes. 

Serve Duck Gumbo over cooked rice or a favorite grain like quinoa.

My Mom's Homemade Chicken and Sausage Gumbo: 

https://the99centchef.blogspot.com/2011/07/moms-gumbo-recipe-and-flea-market-food.html

Roast Duck Recipe: https://the99centchef.blogspot.com/2024/02/roast-duck-video-recipe.html

Gumbo with Leftover Turkey

I always have leftover Turkey after a Thanksgiving or Christmas feast. Scrape meat off the bones and make my Gumbo with Leftover Turkey. Gumbo is a Southern soup with veggies and meat. A Gumbo also has darkened flour as its base flavor, called a Roux.

A Cajun Gumbo uses almost any kind of meat or seafood. I keep it simple by using cooked holiday turkey pieces.

Don't throw away the turkey carcass, I've peeled a lot of meat just from the turkey's back. Use any leftover part of the bird for this recipe. 

Go right to making a Roux out of flour. While the Roux is browning, chop the Cajun Trinity of onion, bell pepper, and celery. For my Gumbo, I like to add garlic and okra, too. 

The most complex part of a Gumbo is the Roux. Usually, plain raw flour is cooked until a medium to dark brown, which gives Gumbo its unique nutty flavor and color. Back in the day, an equal amount of oil was used to brown the flour. These days, I leave oil out. As long as you scrape and stir the flour, it will brown fine. It usually takes 20 to 30 minutes  (Mom's Homemade Roux with yummy photo illustrations is here).

Grocers are starting to carry Roux that is pre-cooked and brown, so you can go right to sauting veggies, then add the pre-cooked Roux. I've made Gumbo using the shortcut grocery method and the long, homemade browning version.

A couple of hard-to-find ingredients in my Gumbo with Leftover Turkey can be left out. Filé Powder is dried sassafras leaves. Creole Seasoning is mainly salt, pepper, paprika, oregano, thyme, cayenne, onion, and garlic powders. 

The Cajun Trinity, comprised of bell pepper, celery, and onion, is used in many Southern recipes. 

I still get these veggies frequently on sale for less than a dollar.

Okra might not be to everyone's taste as it becomes slimy after cooking for a while, but I like it fine. 

Cajuns serve their Gumbo over white steamed rice. I've had it over brown rice and even quinoa.

My Gumbo with Leftover Turkey is best served hot on a cold day. If you are tired of Leftover Turkey Sandwiches or a plate of reheated, dried-out sliced turkey with soggy sides, then go for my satisfying and filling Gumbo with Leftover Turkey. 

Gumbo with Leftover Turkey - VIDEO      Play it here, video runs 4 minutes, 31 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (4 to 6 servings)

• 3/4 Cup Flour - for a Roux. Takes about 20 minutes to brown.
• Leftover Turkey - about 2 pounds. I used a wing plus a mix of dark and white meat.
• 1 Onion - chopped
• Garlic - 1 tablespoon.
• 1 Bell Pepper - chopped.
• Celery - about 2 chopped ribs.
• Okra - about 12 pieces. I slice okra depending on how large they are. Okay to leave a few whole.
• Creole Seasoning - 1 teaspoon, optional. Creole seasoning is usually a combination of salt, paprika or chile powder, dried garlic, and onion. 
• Black Pepper - 1 teaspoon. Creole Seasoning has enough salt for my tastes.
• Filé powder - 1 teaspoon, optional. Filé is dried sassafras leaf powder.
• Water - 8 cups.  Okay to add the extra cup while cooking to reach a thinner Gumbo. For a thicker Gumbo, simmer uncovered about 15 to 30 minutes. 
• Steamed Rice - I usually steam a cup or two of rice. Add to the bottom of the bowl when serving Gumbo - white or brown rice. 

*A large raw turkey leg can be used if you don't want to cook a whole holiday bird. You should cook a raw turkey leg for about 2 hours in the Gumbo broth until tender. Then remove the leg and peel off the meat, and finally return it to the Gumbo to reheat.

Directions

Add flour to a large pot over medium heat to make a Roux. This gives Gumbo its brown color and nutty flavor. I use a non-oil method. Most Roux recipes call for an equal amount of oil to flour. 

You need to stir the flour until it is medium to dark brown, about 20 minutes.

(And if you want to speed things up, then buy a pre-made Roux from the grocery store.)

You can chop onion, bell pepper, celery, okra, and garlic while the Roux is browning.

Add all the veggies, including onion, bell pepper, celery, okra, and garlic.

Sprinkle on Cajun Seasoning (or salt), and black pepper. 

Add Gumbo Filé, which is dried sassafras leaves ground into powder. Okay to leave this out, as it may be hard to find.

Now add the cooked turkey. Add 8 cups of water. Mix well and bring to a boil. 

Reduce the heat to a simmer or low boil, then cover and cook for 1 hour. 

*If you are using raw Turkey, increase cooking time to about 2 hours or until the Turkey is tender.

*If you are using cooked whole Turkey pieces, then remove skin and bones after simmering, and shred the Turkey into bite-sized pieces. Return the Turkey to the Gumbo to reheat before serving.

If you like a thicker Gumbo broth, simmer it uncovered for about half an hour.

I like to serve cooked rice with Gumbo. During the last half hour of cooking, you can start your rice. Cook according to package directions.

When the Gumbo with Leftover Turkey is ready, add cooked rice to a bowl or plate and spoon on the Gumbo.

Gumbo with Leftover Turkey can simmer on the stovetop for extra time, as the longer it cooks, the better. 

Okra falls apart after an hour, but that's okay, as it will help thicken the Gumbo. It's okay to add the okra during the last half hour of cooking if you like it less mushy.

My Gumbo with Turkey Leftovers can be made with regular chicken pieces, too.

And don't forget the Hot Sauce!

Mom's Gumbo Recipe and Flea Market Food VIDEOS - Cajun Cuisine Diary

It's a gastronomic family affair all this July. What started with a trip to Gonzales, Louisiana for a visit with Mom soon turned into a Cajun cooking blow-out! And first up are two videos: Flea Market Food and Mom's Chicken and Sausage Gumbo.

It seems almost every relative I ran into works in the food business. From my two nephews, Chef Matt and Chef Zakk, to my niece's boyfriend, Chef Tony, of  BBQGUYS.com. And my Mom makes a mean Chicken and Sausage Gumbo, too. That's four recipe videos right there -- and that's only half of it!

The trip was a walk down my culinary memory lane -- every time I go back I dive right into the local food culture, and this time I'm bringing you along for a flavorful tour!

I made a Jambalaya pot full of food videos, everything from How to Eat a Crawfish, and a New Orleans Po' boy Sandwich Tour; to my nephews' recipes for Blackened Redfish with Sweet Potato Hash and Shrimp and Grits.  There's also a special video of my youngest relative, one-year-old Miles. He stars in Miles' First Cajun Bite -- and he's so maddeningly cute.

Since this is a vacation, I'm leaving my 99-cent boundaries behind. However, you can't really take the skinflint out of this Chintzy Chef - I'll be showing you plenty of great regional food deals. As for the recipes cooked up by my kinfolk, I'll be giving you tips on using cheaper alternative ingredients.

Take the expensive Redfish in my nephew Chef Zakk's Blackened Fish recipe video -- he might flip his chef's hat, but I would cook a cheapie version using a 99.99-cent frozen package of Tilapia fish. You can take the ingredient lists for each recipe with a grain of salt -- if there is a cheaper way, I'll point it out to you.

In my first video, below,  you'll discover that the local Flea Market is a great place to sample Cajun cuisine on the cheap. When my brother-in-law Rich let me tag along on his shopping trip, I found out there was a food court selling Crawfish Pie, Jambalaya, and Boudin Balls (insert joke here, or just watch the video).

You will get a good look at these unusual local delicacies. Crawfish Pie is a flaky turnover with a rich étouffée tomato sauce, stuffed with rice, veggies, and plump crawfish tail meat.

The Jambalaya is bound to be tasty at this flea market since it's located just outside of Gonzales, Louisiana, which is known as the Jambalaya Capital of the World (Mom's recipe here.) As for Boudin (pronounced boo-dan) Balls, well, watch and learn.

 

Flea Market Cuisine - Video

Play it here. The video runs 3 minutes, 6 seconds.

To view or embed from YouTube, click here. And 99 thanks to my brother-in-law Rich!

 Mom is back for another Cajun classic! It has been too long since I've had her in front of the camera. Last time, she rocked the cast-iron kettle with a scrumptious rice dish, Mom's Jambalaya (click here) -- it's become one of my Top Ten YouTube videos. After you see Mom's latest video for her Louisiana Gumbo I predict it will be your new favorite.

Mom's Chicken and Sausage Gumbo is a perfect budget 99 Cent Chef recipe. Chicken is cheap and sausage is too. Go with your locally-made sausage and make the recipe your own.

As a side note, a Cajun post-Thanksgiving tradition is to make a Gumbo with leftover cooked turkey. So if you do this version, subtract the raw chicken cooking time (about an hour) - all you are doing is heating up the leftover turkey.

Mom used the more expensive Andouille sausage. Louisiana is famous for this extra lean-cured pork link. It holds up to an hour and a half of simmering in a complex dark brown Roux broth. If you use a cheaper sausage, after browning, you may want to add it during the last half hour of cooking.

To keep the Gumbo lean and mean, leave off the skin and use white meat only. Although, I prefer dark meat, and usually leave the skin on half of the pieces for a richer broth. Mom used a whole chicken for her recipe with a pound of Andouille sausage.

You will need patience: this Cajun soup is slow cooking. But, Mom makes enough for 6-8 servings -- you could feed a party using her recipe. Plus the longer it sits, the deeper the flavor becomes.

The base of Mom's Gumbo is flour cooked with oil to a dark to medium brown -- it's called a Roux. This is where you have to stand over a skillet and slowly stir for 20 to 30 minutes (depending on the conductivity of the pan). You cannot set a timer to tell you when a Roux is ready -- you have to go by the chocolate color.

These days you can take the work out of a Gumbo by buying a pre-made roux sold at some grocery stores. It is already browned and is ready to use. I've seen it sold dry and wet.

This Cajun classic uses the so-called local  Trinity: chopped bell pepper, onion, and celery. These three inexpensive veggies are used in almost every Louisiana dish.

Gumbo can also be made with seafood. If you make a fish, crab, shrimp, or crawfish gumbo (or combination), add a teaspoon of crab boil. To enhance the seafood flavor even more use the broth of boiled seafood shells, and/or the liquid from a small can of cooked oyster pieces or clams. Also - be sure to wait until the last 20 minutes of cooking to add seafood to the gumbo - you don't want to overcook it.

To add okra or to not add okra, that is the slimy question. Some are grossed out by okra, but as a thickening agent, it's perfect. I like it though, especially coated in cornmeal and fried. The taste is fine with me and goes good in a Gumbo. Of course, you can add it or leave it out. Click here to read about the origins of Gumbo with Okra.

Filé is another spice you add or leave out. It can be hard to find, but it adds another level of flavor to a Gumbo stew. Filé is made from sassafras leaves, kind of a bay leaf flavor. It was originally used to thicken Gumbo.

Mom is well known for her Chicken and Sausage Gumbo, and out-of-town family and friends beg her for it! Now the begging is over. Thanks, Mom for sharing your recipe with my visitors and me. I love you.

Mom's Chicken and Sausage Gumbo - Video

Play it here. The video runs 8 minutes, 8 seconds.

To view or embed from YouTube, click here.
99 thanks to my sister Brenda for comic (and dramatic) relief.

Ingredients (serves about 6 -8)

• 1 whole chicken cut up (about 3-4 lbs.)- okay to use precut packaged pieces. I remove half of the skin for a lighter Gumbo.
• 1 lb. Andouille Sausage sliced - okay to substitute a cheaper favorite.
• 4 quarts of water - enough water for a soup.
• 1 whole onion - chopped
• 2 stalks of celery - chopped
• 1/2 green bell pepper - chopped
• 2 cloves garlic (1 tablespoon) - chopped
• 1 cup of chopped green onions (about 4-6 whole ones with stalks)
• 1/2 cup chopped parsley - okay to use a tablespoon of dried.
• 1/2 cup of oil - olive or veggie
• 1/2 cup of flour
• 1 tablespoon Cajun Spices - I use Tony Chachere's Creole Seasoning
• 1 teaspoon Filé (dried sassafras leaves)- optional. Mom didn't use it, but I like to.
• Salt and pepper to taste - okay to leave out salt if you are adding Cajun spices, as they will be salty enough.
• Rice - Cook 1 or 2 cups to serve with the Gumbo. You can use white or brown rice. Follow package directions.

* Half the chicken, Cajun Seasonings, and water amounts for an 8-cup version of Gumbo.

Directions

Start water to boil in a large enough pot to hold 4 quarts of water. Add cut-up chicken.

Add 1/2 cup of oil to a large fry pan over medium heat, and brown sliced sausage, for about 10 minutes. Remove from oil with a slotted spoon and drain, or add directly, to a pot of boiling chicken.

Next, stir in chopped veggies into the frying pan with oil. Saute for about 5 minutes until soft. Again, remove cooked veggies with a slotted spoon and add to boiling chicken and sausage pot. 

Try to remove all veggie bits, because next, you are browning flour in the oil for 20 minutes!

(It may be easier to just brown roux in a different pan, or brown Roux first then clean the pan and saute veggies and sausage.)

Add flour to oil to make a Roux. Make sure you have your favorite radio station playing in the background -- you need to slowly stir the flour and oil until it is a dark brown, about 20 minutes. This gives Gumbo its brown color and nutty flavor.

A lighter Gumbo can be made using less oil. Just use a tablespoon of oil to fry sausage and veggies. And flour will brown without oil as well -- just slowly stir the flour around and watch it change color. Also, try using healthier flour, like whole wheat.

When Roux is done, turn off the heat and let it cool for a couple of minutes, so the oil doesn't splatter when you add it to the Gumbo pot. Carefully add Roux to boiling meat and veggies. Add okra and also add a teaspoon of dried Filé (both optional.) Stir well. You can add some of the broth back to the Roux pan to wash it all out.

(And if you want to speed things up then buy a pre-made Roux from the grocery store - I tried one and it's fine. Also, a tip from my nephew Chef Zak, add a half stick of butter to speed up browning time.)

By now, the meat, sausage, and veggies have been cooking for about 1/2 hour. At this point, bring Gumbo to a boil, reduce heat to a low simmer, cover, and cook another hour. 

I usually uncover after half an hour to make the Gumbo broth cook down by about half.  This makes for a richer broth. You can always add water, or broth if you lose too much liquid.

During the last half hour of cooking, you can start your rice. Cook according to package directions.

To impress your guests and make your gumbo look like the picture above, remove bones and shred chicken into bite-size pieces. Return chicken to Gumbo to reheat before serving. Finally, during the last 15 minutes, add chopped green onions and parsley.

Serve Mom's Chicken and Sausage Gumbo over white or brown rice.