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Photograph courtesy Culinary Institute of America
Duck, Shrimp, and Andouille Gumbo
This dish pairs well with an Indian Pale Ale. (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 qt chicken broth
• 1 cup tomato purée
• 1 ham hock
• ¾ cup okra, trimmed, cut into ¼-inch slices
• ½ lb. 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 lb. shrimp, peeled and deveined
• 3 plum tomatoes, seeded and diced
• ½ tsp hot sauce
1. In a small saucepan, combine the butter and flour to form a roux, and cook over medium heat until dark brown, stirring frequently, about 8-10 minutes.
2. 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.
3. 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 3-4 minutes. Deglaze the pan with the white wine and allow the wine to reduce by half.
4. 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.
5. While the gumbo is simmering, cook the andouille in a sauté pan over medium-high heat until browned and cooked through, about 4-5 minutes. Remove the andouille from the pan and reserve the fat. Season the duck breasts with ½ tsp salt and ¼ tsp pepper, and sauté in the andouille fat over medium-high heat until cooked thoroughly. Once cool enough to handle, cut into medium dice.
6. Season the shrimp with ½ tsp salt and ¼ tsp pepper. Dry-sear the shrimp in a separate pan over high heat until cooked through, about 2-3 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.
Nutrition analysis per serving:
290 calories, 22 g protein, 16 g carbohydrate,
15 g fat, 1280 mg sodium, 120 mg cholesterol, 2 g dietary fiber