Teddy's Duck Gumbo Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Sara Priebe
Reviewed: Dec. 14, 2014
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!!
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Photo by Sara Priebe

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Reviewed: Dec. 19, 2011
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.
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Cooking Level: Intermediate

Home Town: Mankato, Minnesota, USA
Living In: Lakewood, Colorado, USA

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Reviewed: Feb. 27, 2011
Great recipe great cook
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Photo by Elisabeth

Cooking Level: Expert

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Reviewed: Nov. 16, 2010
yummy! Thank you fellow arkansan!
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Photo by pollonater

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA
Living In: Covington, Kentucky, USA

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