Duck & Andouille Gumbo Dip
By Jeff Benda
Instagram: @wildgameandfish
Website: www.wildgameandfish.com
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 8
This is one of my favorite appetizers to bring to a Super Bowl party. Creamy and full of spice, this easy spin on a classic gumbo is a great way to celebrate the Mardi Gras season while introducing your friends and family to wild game. I used a couple of duck breasts from some Blue-Winged Teal I got on an October hunt with my 8-year-old daughter here in North Dakota. Serve it with crackers, chips, or veggies and watch this delicious appetizer disappear.
I spent much of my youth reading old Paul Prudhomme cookbooks and dreaming about being a chef at my own restaurant in New Orleans. But real life happened, and now I live in the Upper Midwest – 1,500 miles away from Cajun country. I haven’t lost my love of Louisiana cooking, rich in French and Spanish traditions, mixed with Southern and West African influences. So I created this dish to celebrate how my youthful ambitions of cooking with classical techniques has transformed into a love of using my intuition to improvise with the wild game I hunt right her in my backyard.
Gumbo is the quintessential Louisiana dish. Everyone makes it and has their own strong opinion on why their recipe is the best. I feed this Duck & Andouille Gumbo dish to friends and family every Mardi Gras. This year, Superbowl Sunday is on February 11 and Mardi Gras lands on Tuesday, February 13. I hope you’ll use this recipe to celebrate during that week of festivities. It takes the traditional flavors of a gumbo to a whole new level in less than 30 minutes.
If you are looking for another wild game recipe to serve at your Super Bowl or Mardi Gras party, you should also check out my Buffalo Pheasant Dip.
Ingredients
- 1 Tablespoons olive oil
- 6 ounces duck breasts, diced
- 6 ounces Andouille sausage, diced
- 2 stalks celery, diced (about 1 cup)
- 1 large yellow onion, diced (about 1 cup)
- 1 bell pepper, diced (about 1 cup)
- 2 Tablespoons minced garlic
- 1 cup frozen and cut okra, diced
- 1 teaspoon Creole seasoning
- 1 8-ounce package cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 2 Tablespoons butter, melted
- 1/4 cup Italian-style panko breadcrumbs
Instructions
- Preheat oven to broil.
- Heat olive oil in a large cast iron skillet over medium-high heat on stovetop.
- Add duck and Andouille to the hot skillet and cook for about 3 minutes, stirring often.
- To the same skillet, add the celery, onion, bell pepper, and okra. Sauté for 3 minutes.
- Add minced garlic and sauté 1 more minute.
- Reduce heat to low. Add Creole seasoning and cream cheese and stir until cheese melts.
- Add mozzarella cheese and stir until well combined.
- In a small bowl, combine melted butter and panko, and sprinkle over the dip. Place in the oven and broil for about 90 seconds until topping is golden brown.
- Serve with crackers, chips, or veggies.
