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Day 6 of this Marathon! Smoked Duck and Andouille Gumbo…

You have to know at least one duck hunter for this rich gumbo – and hope that some wonderful ducks make their way back your house! Or, if you are really lucky, you will be cooking this at one of the great hunting camps in South Louisiana. Guess I am one of those fortunate people, because I have a whole family (it’s in their “blood”) of duck hunters… and my son, who just happens to live for duck season, is one of the best cooks that I know! This is one of his specialties and recipes. As you will see, it is an all afternoon or very late night event – so take your time and enjoy the ride…

I call this recipe my “petite” Smoked Duck and Andouille Gumbo…(I only had 2 ducks to work with tonight!) So, just increase all of the proportions accordingly, for the amount of ducks that you are cooking…


2 wild ducks

1 lb andouille sausage

2 medium onions, chopped

1 bell pepper, chopped

2 stalks celery, chopped

1/2 to 1 cup of roux…depends on how thick you like your gumbo. (Add 1/2 cup, stir in, then decide if you need the whole cup)

1/4 cup canola oil

2 cups smoked duck stock

1/2 tsp ground black pepper

1 tsp salt

1/3 tsp cayenne pepper


Smoke ducks:

Season ducks, inside and outside, with a little salt and pepper

On charcoal grill, build fire adding hickory chips, on one side of pit.

When fire is ready, place ducks (breast side down) on opposite side of grill

Close top of pit and cook for about 3 hours, adding hickory and coals as needed to keep fire constant. Look at how beautiful they are…

Make stock:

De-bone ducks, placing the meat in foil to keep from drying out

Place bones, skin, 1 onion, 1 bell pepper, 1 celery stalk and 3 carrots in 2 quarts of boiling water.

Bring back to a boil, then cook on a medium heat for 1 1/2 hours

Strain stock into a pot or large bowl

To make gumbo:

Heat oil in heavy pot (I used a well seasoned cast iron pot tonight)

Brown andouille sausage in oil for about 10 minutes or until lightly brown on all sides

Add onions, bell pepper and celery and cook until soft, about 15 minutes

Slowly pour in duck stock and roux, stirring constantly until roux in completely dissolved

Return reserved duck meat to pot and cook for another 1 1/2 hours.

Skim fat from top of gumbo

Add chopped green onions and serve with fresh sweet potatoes and garlic bread…

I can tell you that this is the “King” of all gumbos for every man and most women I know, hunter or not! During duck season, this will absolutely be the gumbo of choice at any camp or home where ducks can be found…Now, the cook may not make it to the table and sometimes can be found in a recliner, snoring, while everyone else is slurping down their bowl of gumbo – and for God’s sake, don’t wake up the cook!