French German Gumbo

French German Gumbo

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4 whole duck legs
Creole seasoning
2/3 cup vegetable oil
1 onion, quartered
2 garlic cloves, quartered
Leaves from 2 celery branches
4 sprigs fresh thyme
2 bay leaves
1 tsp mixed peppercorns
2 quarts water

2/3 cup flour
1 large onion, chopped
4 garlic cloves, chopped
1 green bell pepper, chopped
2 celery branches, sliced
1 tbsp Creole seasoning
1 tbsp gumbo file
5-6 bratwurst, browned and sliced
1 lb shrimp, shelled and deveined
1 tbsp gumbo file
Sliced scallions


Season the duck with the Creole seasoning, then brown in the oil.  Set the skillet, reserving the oil, to the side. Put the duck in a large stock pot with the vegetables, herbs and water. Bring to a boil and simmer for 1 hour.  Reserving the broth, remove the duck, allow to cool, then remove the skin and bones, breaking the duck into chunks.  Set aside.

Brown the flour in the reserved oil until the flour is cooked and a chocolate brown.  Add the chopped onion, garlic, bell pepper and celery, then cook until soft.  Sprinkle the vegetables with the Creole seasoning and file, then gradually add, stirring, about 10-12 cups of the reserved broth.  Pour the broth into a large stockpot, bring to a boil, then add the bratwurst and duck chunks.  Simmer for about 30 minutes.  Add the shrimp and cook for about 1 minute. Remove the pot from the fire, stir in the second tbsp of gumbo file and allow to rest for 15 minutes.  Serve with rice, scallions and more gumbo file if desired.