Cajun Goose Gumbo

Ingredients:

• 1 Goose
• 6 T. Tabasco pepper sauce
• 3 T. olive oil to sauté vegetables
• 1 c. chopped onion
• 1 c. chopped celery
• 1 c. chopped green bell pepper
• 1 T. minced garlic
• 1 small bunch chopped parsley
• 3/4 c. flour
• 1/2 c. olive oil for roux
• 1 lb. smoked sausage cut into 1/2" slices
• 32 oz. can stewed tomatoes
• 1 10 oz. can diced tomatoes with chilies
• 1 12 oz. beer
• 5 c. goose broth
• 2 T. Worcestershire sauce
• 1 tsp. black pepper
• 3 T. salt
• 2 bay leaves
• 2 tsp. thyme
• 1 c. cut okra
  

Directions:

1. Boil goose in a 10 qt. pot with 4 T. Tabasco and boil 1 hr.
2. Remove the goose and allow to cool, but save the broth.
3. Sauté the onions, celery, bell pepper, garlic, and parsley with the olive oil over med. heat, until the onions are tender and set aside.

Roux:

1. Put 1/2 c. olive oil in a skillet and get it very hot.
2. Add the flour slowly while stirring constantly until the roux turns a med. dark brown (10-15 minutes.) The roux will burn easily so watch it and stir constantly!
3. Add the sautéed vegetables and the sausage to the roux, and sauté 3 more minutes.
4. Transfer the vegetables and sausage to the 10 qt. pot and add the stewed tomatoes, tomatoes and chilies, beer, 5 c. of goose broth, 2 T. Tabasco, Worcestershire sauce, black pepper, salt, bay leaves, and thyme and cook 30 minutes.
5. Separate the goose meat from the bones, and add the meat, and the okra to the gumbo and cook 1 hr.
6. If the gumbo loses too much moisture, add more beer.
7. Serve over white rice.
8. Can Sub 2 ducks