Goose Gumbo Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
STOCK
2: Geese, cut up
2: Celery stalks,
2 tbsp: Salt,
4: Garlic cloves,
1 medium: Onion,
ROUX
3/4 cup: Bacon grease or lard or,
3/4 cup: Flour,
-cooking oil,
TO ROUX, ADD
1 3/4 cup: Chopped onions,
1 1/4 cup: Chopped celery stalks,
--, about 1 medium onion
--, about 4 celery stalks
1 1/4 cup: Chopped bell pepper,
1 tbsp: Minced garlic,
--, about 2 bell peppers
THEN ADD
3 quart: Hot goose stock, strained
1/2 tbsp: Each red and black pepper,
Roux,
1 tbsp: Tabasco,
1 tbsp: Salt,
2 tbsp: Chopped parsley,
ADD
Reserved cut-up goose meat,
-- cut into small rounds,
1 lbs: Sausage,
14: To 24 md. oysters, shucked
SERVE OVER
Rice,
GARNISH
Chopped green onions,
Directions:
To make the stock, cut up geese and place them in a very large pot;
cover with water. Add 2 tb. salt, 1 medium onion, 2 celery stalks
and 4 garlic cloves. Bring to a boil; simmer 1 hour and 20 minutes.
Remove geese; let cool. Debone meat, cutting meat into bite-size
pieces. Return bones and skin to pot and simmer 30 minutes. Strain
stock, reserving 3 quarts.
To make roux, use a cast iron skillet and add bacon grease. Sift in
small portions of the flour until youve added the whole amount. Do
this at medium heat, stirring constantly (constant stirring is _very
important_, you will ruin the roux if you dont do this!), until the
mixture is the color of a dark penny. This will take 15 to 45
minutes. To the roux, add 1 3/4 c. chopped onions, 1 1/4 c. each
chopped bell pepper and celery, and 1 tb. minced garlic. Saute
vegetables in roux until tender.
To very large pot, add hot stock and roux. Bring to a boil and then
add 1 tb. salt, 1/2 tb. each red and black pepper, 1 tb. Tabasco and
2 tb. chopped parsley. Simmer one hour.
Add cut up goose and sausage. Simmer 45 minutes. Add shucked oysters;
simmer 10 minutes.
Serve over rice and garnish with chopped green onions.
My note: This is excellent and it freezes well.
From Roy Lehmann/Port Lavaca, TX. Summer 1994. Typed for you by
Cathy Harned.
Submitted By CATHY HARNED On 11-28-94
Source from luhu.jp
cover with water. Add 2 tb. salt, 1 medium onion, 2 celery stalks
and 4 garlic cloves. Bring to a boil; simmer 1 hour and 20 minutes.
Remove geese; let cool. Debone meat, cutting meat into bite-size
pieces. Return bones and skin to pot and simmer 30 minutes. Strain
stock, reserving 3 quarts.
To make roux, use a cast iron skillet and add bacon grease. Sift in
small portions of the flour until youve added the whole amount. Do
this at medium heat, stirring constantly (constant stirring is _very
important_, you will ruin the roux if you dont do this!), until the
mixture is the color of a dark penny. This will take 15 to 45
minutes. To the roux, add 1 3/4 c. chopped onions, 1 1/4 c. each
chopped bell pepper and celery, and 1 tb. minced garlic. Saute
vegetables in roux until tender.
To very large pot, add hot stock and roux. Bring to a boil and then
add 1 tb. salt, 1/2 tb. each red and black pepper, 1 tb. Tabasco and
2 tb. chopped parsley. Simmer one hour.
Add cut up goose and sausage. Simmer 45 minutes. Add shucked oysters;
simmer 10 minutes.
Serve over rice and garnish with chopped green onions.
My note: This is excellent and it freezes well.
From Roy Lehmann/Port Lavaca, TX. Summer 1994. Typed for you by
Cathy Harned.
Submitted By CATHY HARNED On 11-28-94
Source from luhu.jp