Cajun Goose Gumbo
- 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
- Boil goose in a 10 qt. pot with 4 T. Tabasco and boil 1 hr.
- Remove the goose and allow to cool, but save the broth.
- Sauté the onions, celery, bell pepper, garlic, and parsley with the
olive oil over med. heat, until the onions are tender and set aside.
- Put 1/2 c. olive oil in a skillet and get it very hot.
- 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
- Add the sautéed vegetables and the sausage to the roux, and sauté 3 more
- 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
- Separate the goose meat from the bones, and add the meat, and the okra
to the gumbo and cook 1 hr.
- If the gumbo loses too much moisture, add more beer.
- Serve over white rice.
- 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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