Filé Fowl Gumbo

Gumbo freezes well and you know who can help freeze it? FoodSaver. Check out their vacuum sealers especially made for hunters. And their various amounts of bags for different items. I use mine all the time – a real time saver and stacks well in the freezer.

Filé Fowl Gumbo


  • breasts from 3 large ducks
  • 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
  • 1 bunch green onions - chopped
  • 4 red bell peppers - coarsely chopped
  • 1 cup olive oil
  • cup all purpose flour
  • 20 oz frozen cut okra - thawed
  • 2 lb. frozen cooked, shelled shrimp - thawed
  • 24 oz. frozen cooked, shelled crawfish - thawed
  • 1 ½ lb. andouille keilbasa, or smoked sausage - halved lengthwise, then sliced


  • Slow-cook duck overnight in water only. Debone. Mince. Cover tightly to prevent drying. Set aside.
  • Add 9 cups well-strained duck broth to 2-gallon pot. Add water to bring to 9 cups if necessary.
  • Mix seasonings well. Add all vegetables but okra and seasonings to broth. Stir well.
  • Simmer until onions are translucent. Remove from heat.
  • In heavy skillet, heat oil and slowly whisk in flour. Stir constantly over low-medium heat until roux is chocolate brown.
  • Remove roux from heat and let rest 10-15 minutes.
  • Add roux to pot. Mix well.
  • Add duck, okra, and andouille. Mix well.
  • Simmer until okra just becomes tender.
  • Add shrimp and crawfish. Simmer 5-10 minutes.
  • Serve with rice. Freezes well.


  1. Brian on February 23, 2020 at 11:14 am

    I made this with a deer roast that was in the freezer for several years. It was terrific! My wife past away last spring and I am relearning how to cook. I’m going to feed it to my grandkids next. Thanks for all you do. Love your shows.

    • Scott Leysath on February 23, 2020 at 8:01 pm

      That’s great! I hope the grandkids enjoy it, too.

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