Killer's Smoked Duck & Andouille Mumbo Gumbo


  • 3 large sweet potatoes slightly baked and diced
  • 48 skinned boneless duck breasts (24 large ducks)
  • 4 cups flour
  • 4 cups cooking oil
  • 6 onions chopped
  • 2 bell peppers chopped
  • 4 whole pods garlic chopped
  • 1 whole stalk celery chopped
  • 3-4 pounds andouille sausage
  • Chicken broth as needed
  • 1 liter bottle of red wine to marinate, cook & drink while cooking!
  • (I’ve used Woodbridge Cabernet Sauvignon)
  • Veron’s Original Seasoning (the best low sodium base Cajun seasoning)


  1. Remove skin and de-bone duck breasts.
  2. Rub in Veron’s Original Seasoning and cracked black pepper.
  3. Marinate same in red wine.  (Overnight is best!)
  4. Cover with water and boil carcasses until remaining meat falls off of bone.
  5. Remove carcasses from stock and cool.
  6. Pull any remaining meat and discard bones and add to stock.
  7. Smoke breasts on grill until medium rare.
  8. Grill andouille 15-20 minutes.
  9. Slice duck breasts into strips and dice andouille.
  10. In a large gumbo pot add stock, grilled duck strips, diced andouille and bring to a slow roll.
  11. Make roux cooked to very dark, almost burnt.
  12. Add onions, bell peppers, celery and garlic to roux and cook a while longer.
  13. Then add roux to gumbo pot and bring to boil then reduce to simmer.
  14. Add 1/2 bottle red wine and sweet potatoes after 2 hours.
  15. Continue to simmer another hour adding more Veron’s and chicken broth as needed to achieve desired taste and consistency.
  16. Serve over steamed rice with plenty of hot French bread and enjoy!

Note:  This recipe feeds a small army of hungry Cajuns.