Chef John's Duck, Sausage, and Shrimp Gumbo

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 129.

	this recipe	typical
liquid	211%	96%
fat	2%	6%
aromatics	84%	21%
thickener	15%	4%
vegetables and beans	38%	38%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tablespoon vegetable oil, or more as needed
	2 duck legs
120 g	1 cup all-purpose flour
15 g	2 tablespoons all-purpose flour
1440 g	6 cups chicken broth
454 g	1 pound andouille sausage, thickly sliced
150 g	1 large onion, chopped
	1 cup diced peppers
101 g	1 cup chopped celery
600 g	4 green onions, chopped
2 g	1 teaspoon ground black pepper
1 g	0.5 teaspoon dried thyme
1 g	0.25 teaspoon cayenne pepper, or to taste
1 g	1 bay leaf
242 g	1 cup diced fresh tomatoes
	1 smoked ham hock
473 g	2 cups water, or as needed
	1 cup pickled okra, rinsed and sliced
454 g	1 pound gulf shrimp
454 g	1 pound crawfish tail meat
10 g	1 tablespoon chopped green onion

Method: 7 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I gave this article 5 stars, not because I would follow this recipe completely, but because of what I learned. I would never use pickled okra. I use fresh okra and/or gumbo file' to get the consistency of real gumbo. I recently made roast duck at the request o” — a cook, 5★

“Thank you!! I am from VA so not schooled on the “rules” of gumbo. My grandfather’s family has lived on the gulf for hundreds of years, and I wanted to make something special today in honor of his birthday. I call my cooking style “shoot first and ask questions” — a cook, 5★