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TOPIC: Goose Gumbo

Cassi

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Status: Offline

Posts: 1153

Date: Wed Jun 1 5:22 AM, 2005

Goose Gumbo	Permalink

Goose Gumbo from the Houston Junior League Cookbook INGREDIENTS for Stock: 1 wild goose and giblets (or ducks) 3 quarts water 1 onion, chopped 2 ribs celery, chopped 1 Tablespoon salt 1 teaspoon pepper 1 bay leaf INGREDIENTS for Gumbo: 1 cup flour 1 cup bacon drippings 2 medium onions, chopped 4 ribs celery, chopped 2 cloves garlic, crushed Stock from goose plus water to make 3 quarts, heated 1 small can (8 ounce) tomato sauce 1 package frozen cut okra 2 Tablespoons Worcestershire sauce 1/2 teaspoon Tabasco 1 Tablespoon salt 1 Tablespoon pepper Goose meat TO PREPARE Stock: Simmer goose and giblets in water with onion, celery and seasoning, for 1-1/2 to 2 hours, or until tender. Remove goose from stock; strain stock and reserve. When goose is cool, bone and cut into large pieces; chop giblets. TO PREPARE Gumbo: In a heavy pot, brown slowly the flour in fat until it is walnut-colored, stirring constantly to prevent scorching. When roux is browned, quickly add the chopped onion, celery and garlic. Cook over medium heat for 5 minutes, stirring occasionally. Add hot stock, a little at a time, stirring until smooth. Add tomato sauce, okra, Worcestershire sauce, Tabasco, salt and pepper. Add goose meat. Simmer for about 1 hour. Serve over rice. People who don't like wild goose or duck will like this gumbo. YIELD: About 4 quarts __________________ Come visit our sister site Alfabet Soup for fellowship and fun!

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