From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS for Stock:
INGREDIENTS for Gumbo:
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
- 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
