Goose And Tasso Gumbo
Serves: 5
Vicente Kshlerin
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
54
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Bread FlourDirections:
1
Pat goose dry and prick all over with a fork
2
Season goose with salt and pepper
3
In a large heavy skillet (preferably cast-iron) brown goose in batches, without crowding, pouring off all but 2 tablespoons fat into a large heatproof bowl after each batch and reserving fat in bowl
4
Transfer goose as browned to a heavy 12 quart kettle
5
In skillet cook 1/3 cup reserved goose fat and flour over moderately low heat, stirring constantly with a flat-edged metal or wooden spatula, until roux is the dark reddish-brown color of chestnut shells, about 45 minutes
6
(Alternatively, make Microwave Brown Roux and transfer to skillet
7
) Stir in onions, bell pepper, and celery and cook, stirring occasionally, until vegetables are softened
8
While roux is cooking bring goose, tasso or ham, tomatoes with juice, and water to a boil
9
Add roux mixture by large spoonfuls, stirring well after each addition, and simmer gumbo, covered, stirring occasionally, until goose is very tender, about 1 1/2 hours
10
Transfer goose with tongs to a large bowl and cook until it can be handled
11
Discard skin and bines and shred goose meat
12
Stir meat into gumbo with scallions, cayenne, and salt to taste
13
Gumbo may be make 3 days ahead, cooked completely, uncovered, and chilled, covered
14
Skim fat from gumbo
15
Reheat mixture if previously shilled
16
Pat goose dry and prick all over with a fork
17
Season goose with salt and pepper
18
In a large heavy skillet (preferably cast-iron) brown goose in batches, without crowding, pouring off all but 2 tablespoons fat into a large heatproof bowl after each batch and reserving fat in bowl
19
Transfer goose as browned to a heavy 12 quart kettle
20
In skillet cook 1/3 cup reserved goose fat and flour over moderately low heat, stirring constantly with a flat-edged metal or wooden spatula, until roux is the dark reddish-brown color of chestnut shells, about 45 minutes
21
(Alternatively, make Microwave Brown Roux and transfer to skillet
22
) Stir in onions, bell pepper, and celery and cook, stirring occasionally, until vegetables are softened
23
While roux is cooking bring goose, tasso or ham, tomatoes with juice, and water to a boil
24
Add roux mixture by large spoonfuls, stirring well after each addition, and simmer gumbo, covered, stirring occasionally, until goose is very tender, about 1 1/2 hours
25
Transfer goose with tongs to a large bowl and cook until it can be handled
26
Discard skin and bines and shred goose meat
27
Stir meat into gumbo with scallions, cayenne, and salt to taste
28
Gumbo may be make 3 days ahead, cooked completely, uncovered, and chilled, covered
29
Skim fat from gumbo
30
Reheat mixture if previously shilled
31
Serve gumbo ladled over rice in large soup plates
32
Serve gumbo ladled over rice in large soup plates