Monday, March 28, 2005

Cajun Goose Gumbo Recipe

Cajun Goose Gumbo Recipe

1 Goose
6 T. Tabasco pepper sauce
3 T. olive oil to saute 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.

Saute 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 mins.)

The roux will burn easily so watch it and stir constantly! Add the
sauteed vegetables and the sausage to the roux, and saute 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 minutes.

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 in reply to Anna's request, thanks!

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.
You are very welcome. Are you asking if you can use the same recipe for wild ducks, or that you know you can?
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