Goose Gumbo
From lillyann 16 years ago
- 140 minutes to make
- Serves 6
Slow-cooked dishes like this are deliciously spicy, and meaty. Stew may be the best way to cook wild fowl. They're never going to get tender otherwise.
Ingredients
- 1 cup vegetable oil shopping list
- 1 cup flour shopping list
- 1 whole goose or duck breast, skin on shopping list
- 1 1/2 cups chopped onions shopping list
- 1 cup chopped celery shopping list
- 1 cup chopped bell peppers shopping list
- 4 cups assorted sliced Exotic mushrooms shopping list
- 1 pound smoked sausage, such as andouille or kiebasa, cut crosswise into 1/2-inch slices shopping list
- 1 1/2 teaspoons salt shopping list
- 1/4 teaspoon cayenne shopping list
- 3 bay leaves shopping list
- 7 cups dark veal, chicken or duck stock shopping list
- 1 pound crawfish tails shopping list
- 1 teaspoon Rub, recipe follows shopping list
- 2 tablespoons chopped parsley shopping list
- 1/2 cup chopped green onions shopping list
- 1 tablespoon file powder shopping list
- Rub: shopping list
- 8 tablespoons paprika shopping list
- 3 tablespoons cayenne shopping list
- 5 tablespoons freshly ground black pepper shopping list
- 6 tablespoons garlic powder shopping list
- 3 tablespoons onion powder shopping list
- 6 tablespoons salt shopping list
- 2 1/2 tablespoons dried oregano shopping list
- 2 1/2 tablespoons dried thyme shopping list
- Combine all ingredients and store in an air-tight container. shopping list
How to make it
- Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. In a hot saute pan, add the goose breast, fat side down, render for about 4 to 5 minutes, or until the fat is crispy.
- Turn the breast over and continue to cook for 3 to 4 minutes.
- Remove the goose from the pan and cool. Slice the breast into 1/4-inch slices. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
- Add the mushrooms and continue to saute for 2 minutes.
- Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes.. Stir the stock into the roux mixture until well combined.
- Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 2 1/2 hours. Skim off any fat that rises to the surface. Stir in the sliced goose, crawfish and Rub.
- Continue to simmer for 30 minutes. Remove from the heat. Stir in the parsley, green onions, and file powder.
- Remove the bay leaves and serve in deep bowls.
- Whisk in 1 cup of the hot gumbo liquid into the cold roux. Whisk this mixture into the gumbo and bring to a simmer, stirring often.
- Simmer the gumbo over low heat for 15 minutes, stirring occasionally. Return the goose meat to the gumbo and bring to a simmer.
- Add the scallions and parsley, season with salt and black pepper and serve.
People Who Like This Dish 2
- greekgirrrl Long Island, NY
- winny Denver, CO
- leigh561 Orlando, FL
- lillyann Colorado Springs, CO
- Show up here?Review or Bookmark it! ✔
winny
Reviews & Comments 6
-
All Comments
-
Your Comments
" It was excellent "