Mrs. Kay’s Gumbo Recipe

If you know me at all, you know I am VERY forgetful! My sister was blessed with the organized personality and I am more of a free spirit…which means I have a thousand thoughts going on which makes it easy to forget some things.

Here is the Gumbo recipe I use and have been promising for quite some time.

This is from one of the best cooks I have ever met, Kay Robertson of A&E’s new series Duck Dynasty, and Duck Commander.

The Duck Commander crew is from my hometown of West Monroe, LA and I actually appeared in Duckmen 5, haha! They are a family who has made a very successful business out of building homemade duck calls, and it still cracks me up when I can walk into Bass Pro and see there products! Here is Mrs. Kay’s recipe for Duck Gumbo.

Here is a video on what the Duck Commander crew like to eat! I sure miss Louisiana.


  • 8 ducks
  • salt
  • pepper
  • bay leaf
  • flour
  • garlic
  • peanut oil
  • 3 white onions
  • 3 green onions
  • parsley
  • Cayenne pepper
  • Sausage


  1. Place 8 fully cleaned ducks into a large pot filled with water.
  2. Add Salt and Black Pepper to taste, and one bay leaf to pot.
  3. Boil ducks for 2-1/2 hours.
  4. While your ducks are boiling you can prepare your roux in another large pot.
  5. For 8 ducks, mix 3 cups of flour and 3 cups of peanut oil.
  6. After stirring your flour and oil to a consistent paste, heat it on a medium-low temperature.
  7. Stir thoroughly until color is a dark chocolate brown. (Should take 35-40 minutes).
  8. Dice up 3 white onions, 3 green onions, and a handful of parsley.
  9. Once your roux is dark brown, mix in your onions and parsley. (watch out for the steam)
  10. Add a dab of garlic
  11. After your ducks have boiled for 2-1/2 hours. Take them out of the pot (saving your broth) and separate the meat from bone.
  12. Take your broth and fill your roux pot just over half full.
  13. Turn your heat up to boiling again.
  14. When the peanut oil rises to the top of your pot remove it with a spoon.
  15. Sprinkle a small amount Cayenne Pepper and Duck Commander seasoning into the pot.
  16. Dice up some sausage into nickel size pieces.
  17. Then dump all your duck meat and sausage into your gumbo.
  18. Let it simmer for at least 3-4 hours.
  19. Serve gumbo over rice and Enjoy!

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  1. Janette says:

    The picture shows okra, peppers, either tomatoes or red peppers, and shrimp. When do you add each if those things? Is the okra fresh, raw frozen, or cooked/canned? Thank you!

    • callie says:

      there are no peppers in this, but there is okra I add the okra the last 30 minutes and you can use fresh or frozen. I used frozen because that’s all I could find and it tasted great.

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