Smoked Duck Gumbo

Smoked Duck Gumbo Recipe


  • 1 ¼ cups canola oil
  • 1 ¼ cups flour
  • 2 Tbsp freshly ground blk pepper
  • 1 ½ Tbsp granulated garlic
  • 1 Tbsp granulated onion
  • 1 Tbsp paprika
  • 1 ½ tsp mesquite seasoning, such as McCormick Grill Mates
  • ½ tsp cayenne
  • 1 large white onion, roughly chopped
  • 1 medium green bell pepper, roughly chopped
  • 8 cups duck or chicken stock
  • 1 1/2lb. Culver smoked duck breast, cut into 1’x2” strips about ½” thick Add to Cart »
  • 1/2 lb. andouille sausage, sliced ¼” thick
  • Cooked white rice, for serving
  • Sliced scallions, for garnish


Heat oil in an 8-qt saucepan over high heat and sprinkle in flour; make a dark roux.

Add blk pepper, granulated garlic and onion, paprika, mesquite seasoning, cayenne, onion and bell pepper; cook until golden, 10-12mins.

Add stock; boil.

Reduce heat to medium and add duck and sausage; cook, skimming occasionally, until sausage is cooked through and gumbo is thickened, about 1 hour.

Serve with rice and garnish with scallions.

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