HomeCultureRoux Rules in Chef Brian Landry’s Duck Andouille Gumbo

Roux Rules in Chef Brian Landry’s Duck Andouille Gumbo

As the cold weather quickly approaches, the clanking of gumbo pots can be heard. Brian Landry, a passionate New Orleans chef, says, “It all starts with a roux.” A native Louisianian and owner of Jack Rose in New Orleans and Marsh House in Nashville, Landry has a strong connection to both the Gulf and New Orleans, dedicating much of his time to helping the local community and environment. Not to mention, he would not be a local without his own delicious gumbo recipe. Chef Landry’s Duck Andouille Gumbo uses roasted, pulled duck breast, Louisiana filé and an array of herbs and spices to create a steaming, hearty gumbo that will be sure to keep you warm this fall and winter.


Duck Andouille Gumbo

1 cup vegetable oil
1 cup all-purpose flour
2 cups diced onion 
1 cup diced celery
2 Tbsp. dry oregano 
1 Tbsp. ground clove 
2 Tbsp. chili powder 
2 Tbsp. paprika 
1 Tbsp. crushed red pepper 
2 lbs. andouille sausage (cut into half-moons)
1 cup diced green bell pepper
1/4 cup garlic (minced)
1 Tbsp. allspice 
2 Tbsp. dried thyme 
3 bay leaves
2 lbs. duck meat (roasted and pulled)
2 oz. Worcestershire sauce
3 quarts duck stock (or chicken stock)
2 Tbsp. filé
Salt and black pepper to taste


In a 2-gallon stockpot, heat the oil over high heat. Add the onion and cook until caramelized. Once onion is browned, but not burnt, whisk in the flour. Stir constantly until a dark brown roux is achieved. Add the celery, oregano, clove, chili powder, paprika and crushed red pepper flakes. Cook until the celery is tender. Next, add the andouille and duck meat. Cook for approximately 10 minutes or until the sausage begins to render. Add the bell pepper, garlic, allspice, thyme and bay leaves. Cook until bell peppers are tender. Add the duck stock one ladle at a time, stirring constantly. Bring to a rolling boil then reduce to a simmer. Whisk in filé. Cook for approximately one hour. Add stock as needed to maintain volume. Skim any impurities or oil that collects at the top. Season with salt and pepper to taste. Serve with steamed rice. Serves 12.


Recipe and photo courtesy of Chef Brian Landry.

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