Mardi Gras Gumbo Recipe

Name: Mardi Gras Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5 -6 lb) ducklings, cut up into 8 pieces; 4 teaspoons cajun seasoning; 2 tablespoons Worcestershire sauce; 1 ½ teaspoons Tabasco sauce, divided; ¼ cup peanut oil; ¼ cup flour; 2 quarts chicken broth; 1 cup chopped onion, divided; ½ cup chopped celery, divided; ½ cup chopped bell pepper, divided; 1 tablespoon chopped garlic; 2 bay leaves; 1 lb fresh smoked sausage; 2 cucumbers, seeded, and diced or 2 mirlitons, peeled seeded, and diced; ¼ teaspoon salt; ¼ teaspoon pepper; ¼ cup sliced scallion; 3 cups cooked white rice

Servings: persons

1 (5 -6 lb) ducklings, cut up into 8 pieces
4 teaspoons cajun seasoning
2 tablespoons Worcestershire sauce
1 ½ teaspoons Tabasco sauce, divided
¼ cup peanut oil
¼ cup flour
2 quarts chicken broth
1 cup chopped onion, divided
½ cup chopped celery, divided
½ cup chopped bell pepper, divided
1 tablespoon chopped garlic
2 bay leaves
1 lb fresh smoked sausage
2 cucumbers, seeded, and diced or 2 mirlitons, peeled seeded, and diced
¼ teaspoon salt
¼ teaspoon pepper
¼ cup sliced scallion
3 cups cooked white rice

1
Preheat oven to 400.
2
Season duck all over with cajun seasoning,Worcestershire and 1 teaspoon Tabasco.
3
Place duck on a rack and put the rack on a large baking pan.
4
This will let the fat run onto the baking pan and keeps the greese off the duck.
5
Roast for 45 minutes.
6
Remove the duck and drain the fat from the baking pan.
7
Place pan on low heat atop stove and pour 1/2 cup water stirring and scraping up the browned bits with a wooden spoon.
8
When the bottom is clean pour water into a large stock pot.
9
Add the roasted duck to pot.
10
In a skillet prepare roux: Over medium heat combine peanut oil and flour stirring all the time until it turns a dark caramel color, about 20 minutes.
11
Add roux ,chicken broth,half the onion,half the celery,half the bell pepper,garlic,bat leaves,smoked sausage,remaining tabasco and the duck pieces.
12
Bring to a boil, cover and lower the heat.
13
Simmer for 30 minutes.
14
Remove sausage ,allow to cool and cut into slices and set aside.
15
Add remaining onion,celery and bell pepper for another 30 minutes.
16
Add the sliced sausage back into the pot, season with salt and pepper, simmer uncovered for 15 minutes.
17
Stir in scallions and parsley.
18
Serve over rice.

752

kcal

Calories

Fat

130

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

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 (5 -6 lb) ducklings, cut up into 8 pieces, 4 teaspoons cajun seasoning, 2 tablespoons Worcestershire sauce, 1 ½ teaspoons Tabasco sauce, divided, and more.

Yes, Mardi Gras Gumbo falls under the Soups & Stews 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!

Mardi Gras Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions