Goose And Tasso Gumbo Recipes

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OLD FASHIONED WILD DUCK/GOOSE GUMBO



Old Fashioned Wild Duck/Goose Gumbo image

This is a gumbo made without a roux - I had to learn how to make this for my first hubby because that's how his mom made it! It took me a few tries to get it to brown enough, but, once I learned the secret (a good, heavy pot!) my gumbo by far surpassed hers. If you use wild goose you have to let it simmer a long time (2 to 4 hours) and keep the liquid level up. Ducks, depending on size, will get tender in 1 to 2 hours It's some trouble, but worth the effort.

Provided by Cajun Cooker

Categories     Gumbo

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 duck or 1 goose
1 lb smoked pork sausage
1/2 cup vegetable oil
1 cup chopped onion
1 cup chopped bell pepper
1 cup chopped onion tops
1/4 cup parsley
2 teaspoons salt
1 teaspoon pepper

Steps:

  • Cut up the duck or goose and season with salt and pepper.
  • Pour cooking oil into large black iron pot or any other heavy cooking pot. Heat oil and add cut up duck or goose.
  • Brown all sides of meat, gradually adding small amounts of water to keep it from burning. Keep browning it until you get a good dark crust on the bottom and sides of the pot.
  • When it's browned enough, remove the meat and pour off any excess oil left in pot. Return meat to pot and add enough water to cover the meat.
  • Cut up the sausage into thick slices and add it to the pot.
  • Add all of the chopped vegetables and additional salt and pepper. You can also use optional seasonings, like 'Tony Chachere's' or 'Slap Ya Mama' if you can get your hands on it.
  • Simmer until the meat is tender - this is the key. Ducks will tenderize alot quicker than geese will. I have simmered geese as long as 3 or 4 hours - to the point where the vegetables had all cooked to nothing. I happen to like alot of 'floaties' in my gumbo, so, if that happens, I add more and cook until they're also tender. Keep adding water as it cooks down to keep the level up.
  • Turn gumbo off for a while so that any excess grease or oil from the sausage will rise to the top, then skim it off.
  • Ladle this into a bowl of steamed long grain rice and serve with a side of potato salad. Good on cold, wet winter days. Well worth the effort.

CHICKEN, TASSO AND ANDOUILLE GUMBO



Chicken, Tasso and Andouille Gumbo image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 21

1 pound andouille sausage, chopped
1 pound tasso, chopped
1 cup vegetable oil plus 4 tablespoons, for sauteing
1 cup all-purpose flour
1 large onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1/2 green bell pepper, chopped
One 3-pound chicken, boiled and shredded
8 cups homemade chicken stock
One 14-ounce can stewed tomatoes, pureed
1 tablespoon Worcestershire sauce
2 bay leaves
2 teaspoons kitchen bouquet
One 16-ounce bag frozen, sliced okra
1/2 bunch green onions, sliced
1/2 bunch flat leaf parsley leaves, chopped
Salt and freshly ground black pepper
Steamed white rice
Hot sauce
File powder

Steps:

  • In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil until browned. Remove meats and set aside. Add 1 cup vegetable oil and allow to heat. Whisk in flour and cook until a chocolate color is reached. Add onion, celery, garlic and bell pepper to roux and cook 15 to 20 minutes. Add chicken, reserved sausages, stock, tomatoes, Worcestershire sauce, bay leaves, and kitchen bouquet and simmer for 45 minutes.
  • While gumbo is simmering, heat 2 tablespoons oil in a large fry pan. Add okra and cook on medium heat until no longer stringy. After 45 minutes of gumbo simmering, add okra, green onion, parsley and salt and pepper, to taste. Simmer 20 more minutes. Serve with rice and allow people to add hot sauce and file, to taste.

GOOSE AND TASSO GUMBO



Goose and Tasso Gumbo image

Categories     Soup/Stew     Onion     Pork     Tomato     Goose     Simmer     Boil     Gourmet

Yield Makes about 24 cups, serving 10 to 12 as a main course

Number Of Ingredients 11

a 12-to-15 pound goose, thawed if frozen and cut into large serving pieces, including neck and heart
1/2 cup bread flour
2 onions, chopped
1 green bell pepper, chopped
3 celery ribs, chopped
1/2 pound tasso (Cajun-cured smoked pork) or fine-quality ham, cut into 1/4-inch pieces (about 2 cups)
two 28-to-32 ounce can whole tomatoes including juice
3 quarts water
1 cup thinly sliced scallion greens (about 1 bunch)
Accompaniment:
Accompaniment:Cajun-style White Rice

Steps:

  • Pat goose dry and prick all over with a fork. Season goose with salt and pepper. 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. Transfer goose as browned to a heavy 12 quart kettle.
  • 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. (Alternatively, make Microwave Brown Roux and transfer to skillet.) Stir in onions, bell pepper, and celery and cook, stirring occasionally, until vegetables are softened.
  • While roux is cooking bring goose, tasso or ham, tomatoes with juice, and water to a boil. 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. Transfer goose with tongs to a large bowl and cook until it can be handled. Discard skin and bines and shred goose meat. Stir meat into gumbo with scallions, cayenne, and salt to taste. Gumbo may be make 3 days ahead, cooked completely, uncovered, and chilled, covered. Skim fat from gumbo. Reheat mixture if previously shilled.
  • Serve gumbo ladled over rice in large soup plates.

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