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Cajun Goose Gumbo

Ingredients:

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

This recipe was posted at our old blog in reply to Anna's request, thanks!

In reply to this post, Paul says: "I have a Goose in my freezer and now I have a recipe that sounds very good to use. Thanks for the recipe.
PS: I can also use this recipe for any wild ducks. Paul"

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