Cajun Gumbo – Extra-Dark Roux, Duck & Andouille | One-Pot Louisiana Classic

Make real Cajun gumbo at home: we cook an extra-dark lard roux, cool it with the Holy Trinity, then load the pot with smoky Andouille and slow-braised duck legs for authentic one-pot flavour. All you need is a cast-iron pot, 45 min for the roux, and three hours of hands-off simmering to get that legendary Louisiana taste.

🍲 Ingredients (Serves 6–8)
• 4 duck legs (skin-on, bone-in)
• 300 g smoked andouille sausage, sliced
• 165 g lard (for roux; slightly more than 1:1 fat-to-flour)
• 150 g plain flour
• 2 medium onions, finely chopped
• 2 green bell peppers, chopped
• 3 celery sticks, chopped
• 4 garlic cloves, crushed
• 2 bay leaves
• 1½ tsp salt (or to taste)
• ½ tsp freshly ground black pepper
• 1½ tsp cayenne pepper (adjust to taste)
• 2 L water (or enough to cover)
• Cooked white rice, to serve

🔥 Method

1. Pre-Render the Duck Fat:
Preheat the oven to 160–170°C. Place duck legs on a tray, skin-side up, and roast for 45 minutes to gently render fat without searing. Alternatively, render skin-side down in a cold pan over low heat until a good layer of fat releases.

2. Make the Extra-Dark Roux:
In a heavy-bottomed pot or Dutch oven, combine 165 g lard with 150 g plain flour. Stir constantly over medium-low heat for 30–45 minutes, until the roux becomes dark chocolate brown—deeply nutty, almost black, just shy of burnt. Take your time. This step defines the gumbo’s depth.

3. Add the Holy Trinity:
Once you’ve reached the desired roux colour, reduce heat and immediately stir in the chopped onion, celery, and green bell pepper. Continue stirring for 10 minutes to soften the vegetables and infuse them with the smoky roux. Add the crushed garlic last to prevent burning, followed by the bay leaves.

4. Build the Gumbo:
Add the roasted duck legs and sliced andouille sausage directly to the pot. Sprinkle in cayenne pepper, salt, and black pepper. Gradually pour in about 2 litres of water (or enough to cover), starting with ice water if possible to slow the temperature rise and preserve emulsion.

5. Simmer Gently:
Bring to a gentle simmer, partially covered, and cook on low for about 3 hours. The duck should be spoon-tender and the broth glossy and rich. In the last 30 minutes, remove the lid and allow the gumbo to reduce slightly. Skim excess fat if necessary.

6. Final Touches & Serve:
Remove the duck legs, shred the meat, and return to the pot. Adjust seasoning with extra salt or cayenne to taste. Serve hot over plain steamed rice with a cold beer or sweet tea.

📝 Notes
• No stock, filé powder or okra needed—the long simmer and duck collagen create body naturally.
• The roux has minimal thickening power but maximum flavour—don’t rush it.
• Lard is historically accurate and adds savoury depth, but duck fat is equally authentic.

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