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    Fowl Gumbo

    Source of Recipe


    Recipe Introduction

    This recipe is great for leftover roast goose, duck, or chicken. If making chicken stock, the carcass will yield less meat than goose or duck, so more leftover roast chicken will be needed to set aside.

    The Stock

    1 goose, or 2 ducks or chicken carcasses with any leftover skin
    2 ribs celery, snapped in thirds
    1 onion, halved
    1 tsp. ground black pepper
    3 bay leaves
    4 quarts cold water

    Place all ingredients in large stock pot. Bring to a boil and simmer, uncovered 2 1/2 hours. Strain through a colander. Reserve all meat, discard vegetables. Pick off and reserve any meat from bones.
    Yields about 2 quarts.

    The Gumbo

    3/4 cup vegetable oil
    3/4 cup flour
    1 lb. andouille or smoked sausage, sliced 1/4 in. thick
    2 cups chopped onion
    2/3 cup chopped green pepper
    1/2 cup chopped green onion
    2 tablespoons minced parsley
    1 tablespoons minced garlic
    2 qts. stock, cooled and skimmed of fat
    3 1/2 cups duck, goose, or chicken meat, from broth preparation and leftover roast
    3 teaspoons salt
    1 1/4 teaspoons ground black pepper
    1/8 teaspoon cayenne
    1 teaspoon thyme
    3 bay leaves, crushed

    Heat oil in a large Dutch oven or heavy stock pot over medium heat. When hot (test whether pinchfuls of flour sizzle) gradually add flour. Stir constantly until the roux is the color of milk chocolate. Add the sausage, onion, green pepper, green onions, parsley, and garlic. Reduce heat to low and cook 10 minutes, stirring frequently. Add 1/2 cup stock and the fowl meat and seasonings. Mix thoroughly. Add the rest of the stock, raise heat, and bring to a boil. Reduce to a simmer and cook for 45 minutes, stirring often.
    Serve over boiled rice.




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