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Started By
Message
Duck gumbo question..
Posted on 12/30/25 at 8:09 pm
Posted on 12/30/25 at 8:09 pm
Friend gave me 4 smoked ducks.
I always use smoked sausage.
Will that combo result in a gumbo that's too smokey?
Tia
I always use smoked sausage.
Will that combo result in a gumbo that's too smokey?
Tia
11
Posted on 12/30/25 at 8:14 pm to drjett
Never had a gumbo to smoky. Follow your go to recipe, I prefer andouille. Make sure the roux / gumbo is the color of dark chocolate.
Pic from Charlie G’s
Pic from Charlie G’s
Posted on 12/30/25 at 8:17 pm to drjett
quote:
too smokey?
Posted on 12/30/25 at 8:37 pm to drjett
I smoke chicken thighs for my gumbo. Everyone always compliments the smoky flavor. It’s definitely not overbearing
Posted on 12/30/25 at 8:51 pm to drjett
Not going to be a problem.
Posted on 12/30/25 at 10:15 pm to OTIS2
quote:
Not going to be a problem.
Yep. We receive a Greenberg smoked turkey as a gift every Christmas and I make a gumbo with it after trimming some breast meat for sandwiches. Greenberg turkeys are really smokey but the gumbos are not too smokey. It won't be a problem for the OP.
This post was edited on 12/30/25 at 10:17 pm
Posted on 12/30/25 at 10:20 pm to drjett
For Gumbo’s I use Smoked Green Onion Sausage, Smoked Andouille and Smoked Tasso. I gave some away, to friends, they wanted to know if I made my own Sausage, Andouille and Tasso.
Posted on 12/30/25 at 10:35 pm to drjett
I think you'll be fine.
We use pecan smoked chicken and Rabideaux's smoked andouille (very robust smoke flavor) and they do not overpower gumbo.
FTR, probably the best restaurant gumbo I've had was duck & andouille gumbo from Big Al's in Houma.
I bet yours is gonna be good.
We use pecan smoked chicken and Rabideaux's smoked andouille (very robust smoke flavor) and they do not overpower gumbo.
FTR, probably the best restaurant gumbo I've had was duck & andouille gumbo from Big Al's in Houma.
I bet yours is gonna be good.
Posted on 12/31/25 at 9:15 am to drjett
It’s going to be the best gumbo you ever made.
Posted on 12/31/25 at 9:38 am to drjett
quote:
Will that combo result in a gumbo that's too smokey?
No such thing.
Definitely use both.
Posted on 1/1/26 at 8:55 am to drjett
A place in Cedar Park, TX called Stuffed Cajun makes an excellent duck and andouille gumbo. They render the duck all night then use the broth along with Savoie gumbo base and toss in smoked andouille. It’s really dark in color and rich with flavor
Posted on 1/1/26 at 5:10 pm to PalletJack
I’ve got some duck breasts from a recent hunt. Pretty sure they don’t have skin. (I didn’t process them - the club did). How would I cook them for a duck gumbo? Just brown them in the pot after I brown my andouille? Then put them in after I make the roux and cook the trinity and add the stock?
Posted on 1/1/26 at 5:41 pm to MAROON
quote:
Just brown them in the pot after I brown my andouille? Then put them in after I make the roux and cook the trinity and add the stock?
Sounds like a solid plan.
Posted on 1/1/26 at 6:30 pm to MAROON
quote:I cube up into about 3/4 inch cubes. I brown them in my sausage drippings. Season liberally, and I love to caramelize w a little Worcestershire sauce at end. Then add some oil and make roux.
How would I cook them for a duck gumbo?
Posted on 1/1/26 at 10:09 pm to Got Blaze
quote:
Pic from Charlie G’s
But you can make a roux that too gelatinous, which Charlie G’s does all the time.
Posted on 1/2/26 at 6:18 am to drjett
Unless you add liquid smoke as well, no, gumbo can use both of those ingredients and be very good.
If the idea is too much for you, why don’t you just use a milder sausage?
If the idea is too much for you, why don’t you just use a milder sausage?
Posted on 1/2/26 at 6:42 am to drjett
I smoke thighs too and then use the bones and skin to make a smokey broth. Smoke sausage as well. Turns out great.
Posted on 1/8/26 at 9:56 am to PerplenGold
Thank you all for the input. The gumbo was wonderful.
Posted on 1/8/26 at 10:12 am to HueyLongJr
Have had their gumbo many times and not once did I not think it wasn't extremely good.
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