1 goose
1 quart buttermilk
4 tablespoon tobasco
3 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped bell pepper
1 small bunch parsley, chopped
3 tablespoon minced garlic
1 pound smoked sausage sliced
2 cup cold water
1 cup Tony's instant roux
12 ounce beer
28 ounce can diced tomatoes
10 ounce can Rotel tomatoes
2 tablespoon Worcestershire sauce
1 tablespoon Creole Seasoning
2 bay leaves
2 teaspoon thyme leaves crushed
3 cans sliced okra
goose broth
Soak cleaned goose overnight in buttermilk in large zipper bag.
Boil goose in a 10-12 qt. pot in water to cover with 4 T. Tabasco, black pepper corns, garlic cloves & 1 bay leaf for 3-4 hours. Remove the goose from broth and allow to cool. Cool & then refrigerate broth; remove fat when cold. After removing fat, boil broth down to reduce to about half.
Meanwhile, remove goose skin & discard. Separate goose meat from bones; cut into pieces and refrigerate meat.
To prepare gumbo:
In large soup pot, saute the onions, celery, bell pepper, garlic, and parsley with the olive oil over med. heat, until the onions are tender. Add sliced sausage & saute.
Combine Tony's Instant Roux with 2 cups water & stir to mix well. Stir into veggies & sausage. Stir in tomatoes, okra & beer & continue to stir, mixing well. Add seasonings & about 6 cups goose broth. Add goose meat, mix well, cover & simmer. Add more goose broth or beer as gumbo thickens. Add more instant roux if thicker gumbo is desired.
Serve over fluffy white rice.
May substitute 2 ducks in this recipe.