Upperline’s Duck and Andouille Gumbo
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By cooking.nytimes.com
Upperline’s Duck and Andouille Gumbo
Instructions
Cook:2h 30min
Updated at: Sun, 11 May 2025 01:38:30 GMT
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Ingredients
6 servings
1 cupcanola oil
or peanut
1 cupall purpose flour
1white onion
diced
5celery stalks
diced
1red bell pepper
diced
1green bell pepper
diced
0.5 poundandouille sausage
or other smoked sausage, cut into 1/2-inch half-moons
3 quartsduck stock
or chicken
2 tablespoonsdried thyme
2 tablespoonsdried oregano
3dried bay leaves
2garlic cloves
minced
6 cupsduck meat
pulled roasted, skin discarded and meat roughly chopped, from 1 to 2 roast ducks, buy these from a Chinese restaurant if you like
salt
to taste
Hot sauce
such as, brand, to taste
rice
Cooked, or potato salad, for serving
Instructions
View on cooking.nytimes.com
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