Recipe Development
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Hey y'all! Ever heard of Poule D'eau Gumbo? It might sound fancy, but it's really just good ol' Cajun cooking! This gumbo is full of earthy flavors that taste just like the Louisiana wetlands! It's a taste of true Louisiana tradition right here on The Cagle Diaries! So grab your pot and let's get cookin' this Poule D'eau Gumbo Recipe!
Poule D'eau (pronounced "pool doo") is Cajun French for "Mud Hen" or "Coot," a type of duck that lives in the Louisiana swamps.
We make this every year during huntin' season, and now I wanna share this special recipe with you.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Recipe troubleshooting
- Necessary gear: equipment
- More gumbo recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Perfect pairings: what to serve with gumbo
- Earthy Poule D'eau Gumbo
- 💬 Comments
What makes this recipe so yummy
Now, Poule D'eau ain't your everyday chicken. These little ducks have an earthy, gamey flavor that's truly unique. It's a taste of the Louisiana swamps right there in your bowl! Back in the day, this gumbo was a way for Cajuns to use what they had available, and it's still a beloved Cajun tradition today. This is gonna be a little different than anything you've tried before
Groceries you'll need: Ingredients
Following is a list of the basic ingredients you'll need to make this recipe;
- Poule D'eau Meat
- Smoked Sausage
- Andouille Sausage
- All Purpose Flour
- Vegetable Oil
- Onions
- Bell Peppers
- Celery
- Garlic
- Cajun Seasoning
- Bay Leaves
- Chicken Broth
- Browning Sauce
- Salt and Black Pepper (optional)
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Wash, pat dry and season the poule d'eau meat and set aside. Add the oil and flour to a large Dutch Oven. For more help with making a dark roux, follow my special post I made dedicated to that very topic.
- Step 2: Add the smoked sausage and caramelize for about 15 minutes.
- Step 3: Add the holy trinity of onions, bell peppers and celery. Sweat down, then add the garlic.
- Step 4: Slowly pour in the chicken broth while stirring constantly.
- Step 5: Add 2 more tablespoons of vegetable oil to a large skillet and brown the poule d'eau meat. Use a slotted spoon and transfer to the Dutch oven.
- Step 6: Add the browning sauce and bay leaves, bring to a boil then turn down to a simmer and cover. Cover and simmer for about 2 hours.
- Step 7: Add the chopped green onions.
- Step 8: Serve over white rice and potato salad.
Hint: There may be some grease on the top of the gumbo, you can skim this off if you don't like that (my family loves it.) To get rid of it completely, you can cool the gumbo completely then freeze for a little while, it will solidify the grease.
Recipe variations and substitute ideas
Following is a list of variations and alternate ideas for substitutes that you could play with in this recipe:
- Shrimp - i've heard about people adding this, I wouldn't, but you know... each their own.
- Cayenne Pepper - for added heat if you feel this soup needs it. Or tabasco maybe.
- Creole Seasoning - instead of the Cajun seasoning.
- Parsley - add some chopped parsley at the end too.
- Duck Fat - instead of vegetable oil. This adds great flavor if you can get it.
Recipe troubleshooting
A place to see any obvious issues that we encountered when testing this recipe for you:
- Burned Roux - if you burn your roux, there's no going back. You can't save it. You'll have to start again.... or eat burned flour in your gumbo (p.s. it'll ruin it.)
- Green film on top - this can happen if you chop down your celery and green onion too much (in a food processor).
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Necessary gear: equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I like to use a nice heavy bottomed pot, like a Dutch oven for this recipe. You'll also need a large skillet and a good roux spoon.
I have some affiliate links in the recipe card below, if you want to learn more.
More gumbo recipes I think you'll love
How to store leftovers
Store the leftover gumbo in an airtight container in the refrigerator for up to 4 days. Gumbo is one of those dishes that tastes better the days after making (just like a chili.)
This recipe can be frozen if you have a lot left. Store in a freezer safe container and freeze for up to 3 months.
Mel's kitchen notes
Don't forget to offer some gumbo filé when you're serving. It's more of a personal preference how thick people like their gumbo so this is the best way to cater to everyone.
Frequently asked questions: FAQs
It's a small marsh hen, sometimes called an American coot. Small birds, common to the marshes of Louisiana. They have a slightly more gamey flavor than teal or mallard.
Perfect pairings: what to serve with gumbo
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Earthy Poule D'eau Gumbo
Video
Equipment
Ingredients
- 2 Pounds Poule D'eau Meat deboned and cleaned
- 2 Tablespoons Cajun Seasoning
- ⅔ Cup Vegetable Oil + 2 Tablespoons
- 1 Cup All Purpose Flour
- 1 Pound Smoked Sausage Sliced into coins
- ⅓ Pound Andouille Sausage Chopped into smaller pieces
- 2 Each Yellow Onions diced
- 1 Each Green Bell Pepper diced
- 2 Ribs Celery diced
- 4 Cloves Garlic minced
- 6 Cups Chicken Broth use homemade or storebought
- 2 teaspoons Browning Sauce either homemade or kitchen bouquet is good
- 2 Each Bay Leaves
- 5 Each Green Onions chopped
Instructions
- Take the poule d'eau meat (deboned), wash it thoroughly then allow to drain and pat dry with paper towels. Season with the Cajun seasoning and set aside.2 Pounds Poule D'eau Meat, 2 Tablespoons Cajun Seasoning
- Add the the ⅔ cup of vegetable oil to a large dutch oven and heat over medium heat.⅔ Cup Vegetable Oil
- Add the flour and stir well with your roux spoon (or a whisk). Continue to cook for about 30-40 minutes over low-medium heat, never take your eyes off. Stir often. The flour will slowly start to brown, you'll be looking for a melted chocolate color.1 Cup All Purpose Flour
- Add the sliced and chopped sausage to the roux, and allow to caramelize for about 15 minutes.1 Pound Smoked Sausage, ⅓ Pound Andouille Sausage
- Add the onions, bell pepper and celery (holy trinity) and sweat down for about 10 minutes, then add the garlic and cook another 2 minutes.2 Each Yellow Onions, 1 Each Green Bell Pepper, 2 Ribs Celery, 4 Cloves Garlic
- Slowly start to pour the chicken broth into the Dutch oven, stirring constantly again. Allow to come to a slow boil.6 Cups Chicken Broth
- While the above is heating, add 2 Tablespoons of vegetable oil to a large skillet and heat over medium high heat.
- Add the seasoned poule d'eau and brown on all sides, getting some good color.
- Using a slotted spoon remove the duck from the skillet and add to the Dutch oven with the bay leaves and browning sauce. Once the gumbo has come to a slow roll, turn down the heat and cover. Simmer for about 2 hours, stirring occasionally to make sure it doesn't stick.2 teaspoons Browning Sauce, 2 Each Bay Leaves
- At the end of the cooking time, taste and season to taste. Add the chopped green onions and serve over white rice.5 Each Green Onions
Notes
Nutrition
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