18 Nebraskaland • January-February 2023
By Jenny Nguyen-Wheatley
GOOSE GUMBO
Servings: 4
Prep Time: 10 minutes
Cooking Time: 3-4 hours
Ingredients:
•
1 pound of goose (or duck), not including bone weight
•
½ pound of andouille sausage
•
¼ cup of canola or vegetable oil
•
¼ heaping cup of all-purpose flour
•
1 small onion, diced
•
1 rib of celery, diced
•
1 green bell pepper, diced
•
1 carrot, diced
•
1 quart of low-sodium or unsalted chicken stock
•
1 cup of water
•
Creole or Cajun seasoning, such as Tony Chachere's, to
taste
•
About 2 cups of frozen or fresh cut okra
•
Kosher salt, to taste
•
4 servings of cooked white rice
•
Chopped green onion
1. Heat oil in a heavy-bottomed pan on medium-low
heat. When oil warms, whisk in all-purpose flour and cook
the roux until its color is between milk chocolate and dark
chocolate, stirring often; this could take up to 40 minutes.
Take browned roux off the heat and allow to cool for 5
minutes. Remember, the roux will continue to brown after
you take it off the heat — do not burn it.
2. Preheat oven to 300 degrees Fahrenheit. Add diced onion
to the warm roux and turn the heat back on to medium.
Sauté for about 5 minutes, or until onion becomes soft. Then
add diced green bell pepper, carrot and celery, and sauté for
another 5-7 minutes.
3. Meanwhile in an oven-proof pot, bring chicken stock
and water to a boil. Gradually stir in the roux and vegetable
mixture. Add goose meat and andouille sausage. Stir in
Creole or Cajun seasoning to taste. If the roux breaks, don't
worry — it will emulsify in the oven. Bring the pot back to a
simmer, cover and cook in a 300-degree oven for 2 to 3 hours,
or until the goose becomes tender and shreddable.
4. During the last 10 minutes of cooking, stir in cut okra
and simmer until tender. The okra will thicken the gumbo —
add more or less according to taste. Fish out goose and shred
into bite-size pieces and return to the pot. Discard bones, if
any.
Season the gumbo to taste before serving. If you serve the
gumbo with rice, slightly over-salt the stew. Garnish with
chopped green onion.
IN THE FIELD
Gumbo is a good way to use up strongly flavored game, such as waterfowl. JENNY NGUYEN-WHEATLEY, NEBRASKALAND
