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From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.

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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