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HELYN FARRIS'S GOOSE GUMBO

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    HELYN FARRIS'S GOOSE GUMBO

    This recipe came from Helyn Farris of the Farris 1912 Hotel (now defunct) in Eagle Lake, TX. A bunch of us used to stay there years ago while goose hunting.

    HELYN'S GOOSE GUMBO

    When one cooks "by ear" it is often difficult to put directions on paper so-o-o-o here goes on Helyn's Goose Gumbo - you might find your taste buds will require some adjustments.

    2 large geese (or 4 ducks - see note below*)
    Bacon drippings for seasoning geese
    For Roux:
    2 heaping c. bacon drippings (or cooking oil) for roux
    2 c. flour
    To Complete the Gumbo:
    2 c. finely diced celery
    2 c. finely diced bell pepper
    2 1/2 c. finely chopped onions
    3 large cloves garlic – minced
    Salt, black pepper and cayenne
    4 dozen raw oysters and their liquor - optional
    To Serve:
    Steamed white rice
    1 bunch green onions - minced
    Gumbo filé powder

    For geese:
    Place clean geese seasoned liberally with salt, black pepper and cayenne in a shallow baking or roasting pan.

    Insert celery tops, quarters of onion in the cavity. Drizzle melted bacon drippings over breasts. Place in a 400o F oven. After 1 hour of roasting time,* pour small amount of boiling water into roasting pan - enough to cover bottom of pan and to create steam to tenderize geese. Cover with heavy aluminum foil (placing shiny side turned toward the geese). Seal very well around edges of pan so steam cannot escape. Lower oven
    temperature to 325o F and continue to bake for 2 to 3 hours or until meat turns loose from the bone. Remove from oven and from roasting pan to cool enough to handle.

    Deglaze roasting pan by adding a cup or two of boiling water and stirring to loosen pan drippings. Save this to add to gumbo later.

    When geese are cool enough to handle, remove skin and discard. Remove all meat from bones, discard bones, and dice meat.

    *Note about duck: Duck is so much more tender than goose. Less cooking time is required. Roast for only 30 minutes.

    Make a roux:
    A roux is the heart of a good gumbo or sauce piquant. It is the heavy, smoky paste that is indigenous to Cajun cooking. If not approached properly the results of the dish will not be satisfactory. A heavy pot is a must to make a correct roux. The heavier the pot, the easier the job will be. A large cast iron Dutch oven is ideal.

    First, begin by putting a kettle of water on to boil as this is essential when the time arrives to add it to the roux. You must always add boiling water to a roux. It is very important not to change the temperature of the roux by adding cold water. It will curdle or separate the flour and water from the bacon fat. Most gumbo cooks agree that it is best to use slightly more cooking fat or oil than flour.

    Second, begin heating bacon drippings (or oil) in heavy pot over medium heat. Stir in the flour. Stir continuously, I prefer a wire whisk for this step. It is important that the flour not be allowed to stick or burn. Continue stirring and browning the flour until it is the color of dark cocoa. I like my roux to be very dark for goose gumbo.

    Complete the gumbo:
    Add onions, celery, bell pepper and garlic. Sauté for about 20 minutes, stirring often, or until vegetables are limp. Heat reserved pan drippings to boiling point and add to roux. Next, add about 3 quarts of boiling water, very slowly, stirring constantly to keep mixture smooth, creating a rich brown soup.

    Add diced goose. Simmer until all flavors have blended well, a minimum of 45 minutes.

    Taste - add salt, black pepper and cayenne as needed. Flavor should be hot and spicy.

    If using oysters, add just before serving, cooking only until the edges curl and they are heated thoroughly.

    Skim any excess oil from top of gumbo.

    Serve gumbo over steamed rice in individual soup bowls, sprinkling the top with a tablespoon of minced green onion and a 1/4 teaspoon of gumbo filé.

    Gumbo freezes very well. Containers of gumbo take up much less space in the freezer than whole birds.

    This same recipe may be adapted for a chicken gumbo or seafood gumbo. It is tasty with a little sausage added to the goose, chicken or seafood gumbo.

    #2
    That sounds so great! Thanks much.

    Comment


    • gcdmd
      gcdmd commented
      Editing a comment
      You bet.

    #3
    I sometimes have geese in the pond behind my house. I might have to dust off the old 12ga... of course I have to pay the entities (that didn't put the geese there) for permission first...

    Comment


    • FireMan
      FireMan commented
      Editing a comment
      A little dustin off & payola eh?

    #4
    I printed this recipes for my files. It sounds awesome!

    Comment


      #5
      Nice variation. Very similar to my chicken variety except for the oysters, I’ll bet that really adds an interesting touch. Also like the use of bacon fat instead of oil for the roux. I have some awesome Wagyu beef tallow I may use in my next roux. Thanks for sharing a true Tex-Lou recipe !!

      Comment


      • FireMan
        FireMan commented
        Editing a comment
        The bacon fat caught my attention to, always a big fan of BF.

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