Snow Goose Gumbo de Brazda
Art Brazda
Clean and debone three
snow geese. Remove all fat, but leave in large pieces.
Cover deboned meat with your favorite Italian dressing and let
sit in the refrigerator overnight.
Cut meat in bite size chunks.
Prepare roux - This is best made in a heavy frying pan (cast iron
is best). Heat a cup of cooking oil in the frying pan. Gradually
stir in 2 cups of flour. Add more for a thicker and less for a
thinner roux. The flour and oil mixture must be stirred
CONTINUOUSLY until brown. The mixture may be cooked to any shade
of brown desired. A chocolate color is preferred by Art. Use
great care not to burn the mixture. If burnt, the entire mixture
must be thrown out and you will have to start over.
Once the mixture is brown, cut back the heat and add about 1 to 2 quarts of water.
Cut up four medium sized
(tennis ball size) onions into medium sized pieces not too small.
Do the same for two large green peppers, one bunch of onion tops
and three large sticks of celery.
Heat roux and water mixture and stir in the onions, peppers, celery. Add the onion tops and 1 teaspoon of chopped garlic after the onions, peppers, and celery have cooked (sauteed or glazed) fairly well. Do not hurry the cooking, allow to cook slowly. Stir occasionally. Season to taste with salt, black pepper and your favorite Cajun spices (Art likes Tony's and Konriko Cajun spices).
Brown meat - over a hot
fire so that the meat is seared and the juices captured within.
Add browned meat to the vegetable/roux mixture.
Cover and let cook.
The gumbo is done when the
meat is well cooked - at least 45 minutes over a medium fire.
You can add FRESH cut-up sausage chunks or garlic sausage near
the end of the cooking if desired. If the sausage contains lots
of fat, you should cook it first to remove some of the fat.
Serve over rice with garlic or hot french bread on the side accompanied by a good wine.