DUCK SAUSAGE SHRIMP GUMBO recipe: 59 Photos
Duck and Andouille Sausage Gumbo pictures
Duck and Shrimp Gumbo what it looks like
FAQ
When making a roux, the choice of fat is the first consideration. While butter and oil are the two most common choices, there are many other options. If you are making a duck and andouille sausage gumbo, a duck fat roux will add depth and body to it, while reinforcing the primary notes of the dish.
- The Secret is In the Roux Baby! Listen to any Cajun that knows their way around a good gumbo and they will most certainly tell you that the secret is in the roux. Roux, that dark delicious mixture of fat and flour, slow cooked to perfection, roasting each microscopic grain of flour to a deep dark brown.
I used pre-cooked/Cajun-seasoned shrimp which made this gumbo with okra that much easier, but you can just use raw shrimp. Adjust the spice to make it as hot or mild as you'd like. Leftovers freeze well. Serve with rice and/or crusty French bread!
Meat-based gumbo may consist of chicken, duck, squirrel, or rabbit, with oysters occasionally added. Seafood-based gumbo generally has shrimp, crab meat, and sometimes oysters.
Butter adds great flavor, but since it has a lower smoke point than other fat sources (like vegetable or canola oil), it's more likely to burn when used in a darker roux. “In a dark roux,” says New Orleans–based chef Justin Devillier, “I'll mix butter with a high-heat oil” to keep the fat from scorching.