Duck Gumbo

Gumbo is a great way to clean out your freezer – use that duck that has been sitting in there for some time. And if you used FoodSaver bags, you won’t have freezer burn at all. Gumbo freezes well too. Make a big batch, cool and freeze it in batches. Best served over rice.


Duck Gumbo

Servings: 2 gallons


  • 6 – 8 large ducks split in half
  • chicken or beef broth
  • 6 Tbs Old Bay Seasoning®
  • 2 Tbs garlic powder
  • 1 Tbs oregano
  • 1 Tbs salt
  • 3 Tbs file' powder
  • 5 bay leaves
  • 4 large yellow onions - coarsely chopped
  • 4 red bell peppers - coarsely chopped
  • 1 cup olive oil
  • cup all purpose flour
  • 20 oz frozen cut okra - thawed
  • 2 lbs. shelled large shrimp
  • 1 ½ lb. Andouille Kielbasa, or any smoked sausage, sliced


  • Place ducks in a large pot, cover with water, bring to a boil and simmer for 5 -6 hours or until meat can be easily removed from body. Pull meat from body, roughly chop and set aside. Strain liquid into another large pot over medium heat, adding addition chicken or beef broth to make 3 quarts of liquid. Add Old Bay Seasoning and next 7 ingredients. Simmer until onions are translucent. While simmering, heat oil in a heavy skillet over medium-high heat. Slowly whisk in flour, stirring constantly until mixture (roux) is chocolate brown, but not burnt. Remove from heat and allow to cool completely before stirring roux into pot. Add reserved duck, okra, shrimp and sausage and stir. Simmer for 10 minutes.

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