Mouthwatering Duck Sausage and Shrimp Gumbo Recipe

Try this amazing gumbo recipe that combines the flavors of succulent duck sausage and shrimp. This hearty and flavorful dish is perfect for any occasion and will leave your taste buds wanting more. With a rich and thick broth, tender meats, and a hint of spice, this gumbo is a crowd-pleaser. It's a classic Southern dish that will transport you to the heart of Louisiana. Prepare to be blown away by the flavors and aromas of this traditional dish, made with a touch of Chef John's expertise.

Ingredients

• 1 pound duck sausage, sliced
• 1 pound shrimp, peeled and deveined
• 1 cup onion, chopped
• 1 cup bell pepper, chopped
• 1 cup celery, chopped
• 4 cloves garlic, minced
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 8 cups chicken broth
• 2 cups okra, sliced
• 1 can diced tomatoes
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 4 green onions, chopped
• Cooked rice, for serving
• Hot sauce, for serving

Directions

1. Heat a large pot over medium heat and add the vegetable oil. Once the oil is hot, add the sliced duck sausage and cook until browned. Remove the sausage from the pot and set aside.
2. In the same pot, add the chopped onion, bell pepper, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
3. Sprinkle the flour over the vegetables and stir well to combine. Cook for another 2-3 minutes to cook out the raw flour taste.
4. Slowly pour in the chicken broth, stirring constantly to prevent lumps. Add the diced tomatoes, bay leaves, dried thyme, paprika, cayenne pepper, black pepper, and salt. Stir well to combine.
5. Bring the gumbo to a boil, then reduce the heat to low. Simmer for 30 minutes, stirring occasionally.
6. Add the sliced okra and the cooked duck sausage back into the pot. Simmer for another 15 minutes.
7. Add the peeled and deveined shrimp to the pot and cook for 5 minutes, or until the shrimp turn pink and opaque.
8. Remove the bay leaves and discard. Stir in the chopped green onions.
9. Serve the gumbo hot over cooked rice. Top with hot sauce, if desired.

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