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Duck And Sausage Gumbo

  • Yield: 6 to 8 servings


  • 1 cup vegetable oil plus 2 tablespoons
  • 2 5-pound domestic ducks, cut into 8 pieces
  • Emeril's Original Essence
  • 1 cup flour
  • 3 cups chopped onions
  • 2 cups chopped bell peppers
  • 2 cups chopped celery
  • Salt and cayenne
  • 2 bay leaves
  • 1 pound smoked sausage, cut crosswise into 1/4-inch slices
  • 8 cups water
  • 1 cup chopped green onions
  • 3 cups cooked white rice


  • Heat 2 tablespoons of the oil in a large, heavy pot over medium-high heat. Season the duck pieces with Essence. Sear the duck pieces for 2 minutes on each side. Remove from the pan and set aside. Add the remaining oil to the pan. Whisk in the flour. Cook, stirring slowly and constantly, to make a roux the color of chocolate. Add the vegetables and season with salt and cayenne. Cook, stirring, until the vegetables are very soft, 8 to 10 minutes. Add the bay leaves and smoked sausage. Slowly stir in the water and bring to a boil. Add the duck pieces, reduce the heat to medium-low and cook, stirring occasionally, 1 1/2 to 2 hours, skimming off the fat occasionally. Stir in the green onions. Ladle the gumbo into a bowl and garnish with rice.