This Cajun recipe comes from the Culinary Institute of America in Hyde Park. Plenty of twists on a classic gumbo concept make this variation an absolute winner. An abundance of bold flavors from andouille sausage, okra, and smoked duck need something very refreshing to stand up to it. The creamy mouthfeel of a hazy New England-style India Pale Ale would be perfect alongside this meal.
Makes 8 servings
2 Tbsp butter
½ cup all-purpose flour
2 Tbsp vegetable oil
1½ onions, diced
3 celery stalks, diced
1 green bell pepper, diced
4 garlic cloves, minced
2 Tbsp tomato paste
¼ cup white wine
1 quart chicken broth
1 cup tomato puree
1 ham hock
¾ cup okra, trimmed, cut into ¼-inch slices
½ pound andouille sausage, sliced into ¼-inch pieces
2 duck breasts (preferably smoked), skinless
2 tsp salt, or to taste
1 tsp freshly ground black pepper, or to taste
½ pound shrimp, peeled and deveined
3 plum tomatoes, seeded and diced
½ tsp hot sauce
In a small saucepan, combine the butter and flour to form a roux, and cook over medium heat until dark brown, stirring frequently, about eight to 10 minutes.
While the roux is cooking, sauté the onions, celery, and bell pepper in the vegetable oil over medium to medium-high heat until golden brown, about 12–15 minutes.
Add the garlic and cook for two more minutes, or until the aroma of the garlic is noticeable. Add the tomato paste and cook to a rich red-brown color, stirring constantly, about three to four minutes. Deglaze the pan with the white wine and allow the wine to reduce by half.
Bring the chicken broth to a simmer. Whisk the roux into the hot broth, making sure there are no lumps. Add the vegetable mixture and stir well. Add the tomato purée, ham hock, and okra, and simmer for 15–20 minutes.
While the gumbo is simmering, cook the andouille in a sauté pan over medium-high heat until browned and cooked through, about four to five minutes. Remove the andouille from the pan and reserve the fat. Season the duck breasts with ½ teaspoon salt and ¼ teaspoon pepper, and sauté in the andouille fat over medium-high heat until cooked thoroughly. Once cool enough to handle, cut into medium dice.
Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Dry-sear the shrimp in a separate pan over high heat until cooked through, about two to three minutes. Add the shrimp, andouille, and duck to the gumbo along with the tomatoes. Continue to simmer until all the ingredients are heated through. Season with the remaining salt and pepper, and add hot sauce to taste.