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Savory chicken and vegetable stir-fry in a dark textured bowl, served with rice.

Duck and Shrimp Gumbo

Close-up of a man with short hair and beard, wearing a gray t-shirt, indoors with natural lighting.Gavin Crisp
5 from 1 vote
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine American
Servings 10
Calories 184 kcal

Ingredients
  

  • ¼ cup butter
  • ¼ cup flour
  • 1 onion diced
  • 2 sticks celery chopped
  • 1 red pepper deseeded and chopped
  • 1 green pepper deseeded and chopped
  • 2 cloves garlic crushed
  • 1 lb. duck breast cut into chunks, fat removed
  • 1 (14 oz.) can crushed tomatoes
  • 2 cups chicken stock
  • 2 bay leaves
  • 1 tbsp Creole seasoning
  • 1 lb. shrimp
  • salt and pepper
  • 2 green onions finely sliced

Instructions
 

  • Add the butter to a large, heavy-based pot over MEDIUM heat. Once the butter has melted, sprinkle in the flour. Stir slowly until it forms a smooth, caramel-colored roux.
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  • Add the diced onion, celery, peppers and garlic. Sauté for 5 minutes.
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  • Add the duck, crushed tomato, chicken stock, bay leaves, Creole seasoning, and salt and pepper to the pot. Stir. Cover the pot and bring the mix to a boil. Turn down the heat and let simmer for 45 minutes, stirring occasionally.
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  • If the gumbo hasn’t thickened, remove the lid and continue to let simmer. Add the shrimp and cook for 5 minutes, until the shrimp has turned an opaque white.
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  • Remove the bay leaves. Sprinkle the green onions over and serve. Enjoy!
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Nutrition

Calories: 184kcalCarbohydrates: 9gProtein: 20gFat: 8gSaturated Fat: 4gSodium: 246mgFiber: 1g
Keyword Duck and Shrimp Gumbo
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