Ingredients

• 1 tablespoon vegetable oil , or more as needed
• 2 ducks legs
• 1 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 6 cups chicken broth
• 1 pound andouille sausage , thickly sliced
• 1 large onion , chopped
• 1 cup diced serrano and pasilla peppers
• 1 cup chopped celery
• 4 greens onions , Optional
• 1 teaspoon ground black pepper
• 0.5 teaspoons dried thyme
• 0.25 teaspoons cayenne pepper , or to taste
• 1 bay leaf
• 1 cup diced fresh tomatoes
• 1 smoked ham hock
• 2 cups water , or as needed
• 1 cup pickled okra , rinsed and sliced
• 1 pound Gulf shrimp
• 1 pound crawfish tail meat
• 1 tablespoon thinly sliced green onions , Optional

Instructions

1. 1 Heat oil in a skillet over medium heat. Cook duck legs in hot oil, skin-side down, until browned and fat has rendered, about 10 minutes. Flip and cook until the other side is browned, 3 to 4 minutes. Transfer to a plate, leaving rendered fat in the skillet.
2. 2 Whisk 1 cup flour into fat in the skillet, adding enough oil to make a thick and smooth roux. Reduce heat to medium-low and cook, stirring constantly, until roux turns a rich, reddish-brown color, about 40 minutes. Whisk in 2 more tablespoons flour and cook for 2 minutes.
3. 3 Whisk in broth, 1 cup at a time, until incorporated. Remove from heat.
4. 4 Cook sausage in a large Dutch oven over medium heat until browned, about 8 minutes. Stir in onion, peppers, celery, and chopped green onions; cook and stir until onion is translucent, about 10 minutes. Stir in black pepper, thyme, cayenne pepper, and bay leaf, followed by diced tomatoes until combined.
5. 5 Place ham hock into the center of the Dutch oven. Pour roux mixture over ham hock along with enough water to cover. Place duck legs into mixture. Bring to a simmer, then reduce heat to low. Cover with a lid set at an angle to let steam out. Simmer slowly, stirring occasionally, until duck and ham hock meat are tender, about 4 hours. Skim as much fat as possible off the top as it simmers.
6. 6 Transfer duck legs and ham hock to a large bowl and let cool. Stir pickled okra into gumbo. Pick meat from duck legs and ham hock and return meat to gumbo. Simmer gumbo for 45 more minutes.
7. 7 Increase heat to medium-high and bring to a boil. Stir in shrimp and crawfish tails; cook until both are bright pink, about 3 minutes. Stir in remaining 1 tablespoon sliced green onions. Taste and adjust for seasoning.

Nutrition per serving