Recipe by teddynpooh
"I created this gumbo using wild duck, however any type of poultry may be used as a substitute. Serve the gumbo hot over rice. It's a great meal on a cold Arkansas winter day."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (3 to 3 1/2 pound)
domestic whole ducklings, dressed
2 (8 ounce) cans
diced tomatoes with green chilies, undrained
1 1/2 cups
1 1/2 cups
1 1/2 cups
chopped green bell pepper
1 (4.5 ounce) package
gumbo base, as in Zatarian's
frozen sliced okra
1 (16 ounce) package
frozen cooked shrimp (peeled and deveined)
smoked sausage, cut into 1/2 inch slices
Great recipe great cook
yummy! Thank you fellow arkansan!
it turned out good but it seemed to be missing something. My husband and I couldn't put our finger on what it needed. I'd also add more spices since it seemed a bit weak. Leftovers had a stronger flavor.
Love this recipe! Have made it many times and it's always a big hit. I use duck breasts and add chicken broth to the water when cooking the duck - for extra flavor since there are no bones. I put all the veggies (except okra) in my ninja to quickly chop (more like mince). I use fresh okra and slice thin - my husband didn't like the huge chunks that come frozen. I also use a roux base called Kary's Dry Roux. Zatarins tastes fine but this brand has fewer extra unneeded ingredients. May be difficult to find depending on location! I'm way down south. I also use andouille sausage. If it doesn't have enough flavor with regular smoked sausage, try andouille - it's got more louisiana spice. Or could use some tony chacherie's spice blend - you won't need it if you use andouille. Anyhow, great recipe! Thank you for sharing!!
* Percent Daily Values are based on a 2,000 calorie diet.
Teddy's Duck Gumbo
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 73
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See how Chef John makes an intensely flavorful gumbo.
Watch Chef John make a classic New Orleans gumbo.
See what smoked sausage can do for a savory, spicy Cajun classic.