Duck and Sausage Gumbo with Brown and White Rice

Name: Duck and Sausage Gumbo with Brown and White Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: two 5 1/2-pound ducks, excess fat discarded and ducks cut into serving pieces; 2 pounds kielbasa (Polish smoked sausage), cut into 1/4-inch-thick rounds); ½ cups chicken broth; 6 cups water; 1/3 cup all-purpose flour; 2 onions, chopped; 2 celery ribs, chopped; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1 teaspoon cayenne, or to taste; 2 cups thinly sliced scallion greens; 1 1/2 cups long-grain brown rice; 1 1/2 cups long-grain white rice

Servings: persons

two 5 1/2-pound ducks, excess fat discarded and ducks cut into serving pieces
2 pounds kielbasa (Polish smoked sausage), cut into 1/4-inch-thick rounds)
½ cups chicken broth
6 cups water
1/3 cup all-purpose flour
2 onions, chopped
2 celery ribs, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 teaspoon cayenne, or to taste
2 cups thinly sliced scallion greens
1 1/2 cups long-grain brown rice
1 1/2 cups long-grain white rice

1
Prick duck skin all over with tip of a knife.
2
In a heavy skillet brown kielbasa and duck in batches over moderately high heat, transferring as browned to paper towels to drain.
3
Combine kielbasa and duck with broth and water in a 6-gallon kettle and bring to a simmer.
4
Pour off all but 1/4 cup fat from skillet.
5
Add flour and cook roux over moderately low heat, stirring constantly, until a shade darker than peanut butter, about 30 minutes.
6
Add onions, celery, and bell peppers and cook, stirring occasionally, until vegetables are crisp-tender.
7
Add vegetable mixture to kettle and stir until roux is dissolved.
8
Simmer gumbo, uncovered, 2 hours and let cool completely.
9
Bone duck, discarding skin and bones.
10
Chill gumbo overnight.
11
Gumbo may be made 2 days in advance and kept covered and chilled.
12
Discard fat on surface and reheat gumbo with cayenne, scallions, and salt to taste over moderate heat.
13
To a kettle of boiling salted water add brown rice, stirring, and boil 15 minutes.
14
Drain rice in a large colander and rinse.
15
Put colander over a kettle of boiling water and steam brown rice, covered with a kitchen towel and a lid, until fluffy and dry, about 25 minutes.
16
Cook white rice in same manner, boiling 10 minutes and steaming 15 minutes.
17
In a bowl toss brown and white rice together.
18
Rice may be made 3 days in advance and kept chilled in resealable plastic bags.
19
Steam rice to reheat.
20
Serve gumbo over rice.

629

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: two 5 1/2-pound ducks, excess fat discarded and ducks cut into serving pieces, 2 pounds kielbasa (Polish smoked sausage), cut into 1/4-inch-thick rounds), ½ cups chicken broth, 6 cups water, and more.

Yes, Duck and Sausage Gumbo with Brown and White Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!