Teddy’s Duck Gumbo


2 (3 to 3 1/2 pound) domestic whole ducklings, dressed
3 cups water
2 (8 ounce) cans diced tomatoes with green chilies, undrained
6 cloves garlic, minced
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 1/2 cups chopped green bell pepper
2 bay leaves
3 (4.5 ounce) package gumbo base, as in Zatarian’s
4 pounds frozen sliced okra
1 (16 ounce) package frozen cooked shrimp (peeled and deveined)
1 pound smoked sausage, cut into 1/2 inch slices


Place the ducks in a slow cooker, fill with enough water to cover,  and cook on Low until juices run clear, about 8 hours. Remove,  reserving 3 cups of duck broth, and debone, discarding bones.

Place the water and 3 cups of duck broth into a slow cooker. Add  the tomatoes, garlic, onion, celery, bell pepper, bay leaves, and  gumbo base mix. Cook on High until the mixture boils. Reduce  heat, and stir in the duck meat, okra, shrimp, and sausage. Cook  until thickened, about 30 minutes. Serve hot.

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