Duck and andouille gumbo from The Chef and the Slow Cooker (page 63) by Hugh Acheson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires cooking for 6 hours. Can substitute whole chicken for whole duck.

  • TrishaCP on May 20, 2020

    It may just be personal preference, but I thought this gumbo was too fatty with the mix of duck and andouille. I was also at a disadvantage with the consistency since I didn’t have okra. I used a small eggplant instead, but this just wasn’t as thick as it would have been with the okra. The spices with the duck are wonderful, and I would use them as a rub on duck in the future, but this dish just wasn’t for me.

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