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Duck Sausage Gumbo

  • Author: Polish Housewife
  • Prep Time: 40 min
  • Cook Time: 75 min
  • Total Time: 1 hour 55 minutes
  • Yield: 12 servings 1x
  • Cuisine: Cajun


Spicy and flavorful, this chock-full of veggies soup will win over die-hard carnivores. With a subtle heat, this is a wonderful use for any leftover fowl.



1/4 cup flour
1 1/2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon white pepper
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/4 teaspoon cumin
2 1/2 cups chopped onions, divided
2 1/2 cups chopped bell peppers, divided
2 1/2 cups chopped celery, divided
2 1/2 cups chopped okra, divided
1/4 cup duck fat (add olive oil if more fat is needed)
4 cloves garlic, minced
12 cups duck broth
14.5 ounce can diced tomatoes or 2 large tomatoes, diced
3 cups shredded duck meat
1 pound Polish sausage, cut in half lengthwise and sliced into 1/2 inch pieces
2 cups rice, cooked according to package directions ( I sometimes use Basmati rice because of the lower glycemic index)


Combine the flour, salt, paprika, white pepper, onion powder, cayenne, black pepper, and cumin
On a plate, combine together 1/2 cup each of the onion, bell pepper, celery, and okra, set aside
Heat the duck fat in a large Dutch oven over high heat
Add the flour and seasoning mix, stirring and scraping constantly, cook until dark brown, 4 – 5 minutes, add the reserved mixed vegetables, and continue cooking over high heat for one more minute
Add the garlic, and immediately begin adding the duck broth, one cup at a time, stirring between each addition
Add the tomatoes (including liquid), duck meat, the sausage, and the remaining vegetables
Bring to a boil, reduce heat to low, loosely cover, and simmer for 60 to 90 minutes, stirring occasionally
Served in bowls with a scoop of cooked rice