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Post Info TOPIC: Goose Gumbo


Smart Blonde Administrator

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Goose Gumbo


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


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