Goose gumbo
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Geese; cut up | |
| 2 | tablespoons | Salt |
| 1 | medium | Onion |
| ¾ | cup | Bacon grease or lard or cooking oil |
| 1¾ | cup | Chopped onions (about 1 medium onion) |
| 1¼ | cup | Chopped bell pepper (about 2 bell peppers) |
| 3 | quarts | Hot goose stock; strained |
| Roux | ||
| 1 | tablespoon | Salt |
| Reserved cut-up goose meat | ||
| 1 | pounds | Sausage |
| Rice | ||
| Chopped green onions | ||
| 2 | Celery stalks | |
| 4 | Garlic cloves | |
| ¾ | cup | Flour |
| 1¼ | cup | Chopped celery stalks (about 4 celery stalks) |
| 1 | tablespoon | Minced garlic |
| ½ | tablespoon | Each red and black pepper |
| 1 | tablespoon | Tabasco |
| 2 | tablespoons | Chopped parsley cut into small rounds |
| 14 | To 24 md. oysters; shucked | |
Directions
STOCK
ROUX
TO ROUX, ADD
THEN ADD
ADD
SERVE OVER
GARNISH
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 you've added the whole amount. Do this at medium heat, stirring constantly (constant stirring is _very important_, you will ruin the roux if you don't do this!), until the mixture is the color of a dark penny. This will take 15 to 45 minutes. To the roux, add 1¾ c. chopped onions, 1 ¼ 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, ½ 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