Cajun Goose Gumbo


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.