Duck Sausage Gumbo
Polish Housewife
Polish Housewife
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  • 40 mins Cook time: 75 mins Total time: 1 hour 55 mins Serves: 12 servings Spicy and flavorful, this chock-full of veggies soup will win over die-hard carnivores. Ingredients
  • ¼ cup flour 1½ teaspoons salt 1 teaspoon paprika ½ teaspoon white pepper ½ teaspoon onion powder ½ teaspoon cayenne pepper ½ teaspoon black pepper ¼ teaspoon cumin 2½ cups chopped onions, divided 2½ cups chopped bell peppers, divided 2½ cups chopped celery, divided 2½ cups chopped okra, divided ¼ cup duck fat (add olive oil if more fat is needed) 4 cloves garlic, minced 12 cups duck broth 14.5 ounce can diced tomatoes or 2 large tomatoes, diced 3 cups shredded duck meat 1 pound Polish sausage, cut in half lengthwise and sliced into ½ inch pieces 2 cups rice, cooked according to package directions ( I used Basmati rice because of the lower glycemic index) Instructions Combine the flour, salt, paprika, white pepper, onion powder, cayenne, black pepper, and cumin On a plate, combine together ½ cup each of the onion, bell pepper, celery, and okra, set aside Heat the duck fat in a large Dutch oven over high heat Add the flour and seasoning mix, stirring and scraping constantly, cook until dark brown, 4 - 5 minutes, add the reserved mixed vegetables, and continue cooking over high heat for one more minute Add the garlic, and immediately begin adding the duck broth, one cup at a time, stirring between each addition Add the tomatoes (including liquid), duck meat, the sausage, and the remaining vegetables Bring to a boil, reduce heat to low, loosely cover, and simmer for 60 to 90 minutes, stirring occasionally Served in bowls with a scoop of cooked rice 3.2.2807



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