A dark roux thickens this Goose Gumbo recipe to spicy, flavorful perfection. Cajuns have passed down a tradition of making gumbo with wild goose or duck. This easy recipe represents their simple lifestyle of living off the land, from field to table.
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Gumbo is the most famous Cajun dish, and like this goose gumbo, this Chicken Gumbo Recipe is the classic version from my Mama's kitchen. It's made with sausage, is easy to follow, and makes a delicious pot every time. But first, you gotta make a roux, and this Cajun Roux Recipe And An Easy Lesson makes it easy.
But not all gumbos begin this way. For instance, Shrimp Okra Gumbo gets its flavor and thickening power from smothered okra. Check it out! No roux is needed.
Jump to:
A GOOSE HUNT
I distinctly recall, as a child, when my Daddy would sit on the steps that led down to our utility room and pluck bird feathers after a hunt. In the early morning before that, he'd head out to hide in the duck blind in the rice field behind our house. He'd call in wild ducks and geese there, then wait patiently to harvest them for Mama to pot roast or cook in a gumbo.
Recently, my oldest son called and said he and his brother hunted speckle belly geese, or specs, that morning in the Delta. He briefly told me how quickly they reached their limit and asked if I would prepare them in gumbo for our church's wild game supper. Of course, I told my son I would happily cook their goose any way they wanted.
Recently, my oldest son called and said he and his brother hunted speckle belly geese, or specs, that morning in the Delta. He briefly told me how quickly they reached their limit and asked if I would prepare them in gumbo for our church's wild game supper. Of course, I told my son I would happily cook their goose any way they wanted.
Then, I thought of how happy my Daddy would be to hear his grandsons were bird hunting and putting food on the table the way he used to. He was the type who would stop his truck on the side of the road after eyeing a turtle in the ditch, pick it up, and take it to his Mama. She'd then happily make him a turtle stew. From ditch to table!
That was long ago, but the tradition continues somewhat differently today. Or maybe not, depending on which part of the world you live in.
PREPARING THE WILD GOOSE FOR GUMBO
There are two ways to clean geese. You can pluck the feathers and leave the skin for pot roasting. This is suitable for browning in the oven or searing in a pan on the stove for a dark, rich gravy.
The other option is skinning the bird. This is perfect for making the best goose gumbo, especially since the skin and fat can affect the taste. It's easier to remove the skin and fat, so why not?
Of course, you want to try to retrieve any of those tiny BBs or steel shots from the meat before cooking. You don't want anyone to bite down and damage a tooth. Some suggest using a metal detector to locate and retrieve steel shots from the bird's flesh; so clever!
You can cut the goose into pieces the same way you cut a chicken. The bones are hard, so use a cutting board and a sharp, large knife for better leverage. Take your time, and don't cut yourself. Some pieces have little meat, but they should be used anyway. Cooking releases the delicious flavor locked up in the bones, and then you can remove the meat and discard the bones before serving.
Season the bird after it's cut to absorb the flavor while you make the roux.
Ingredients
- Speckle belly geese - cleaned, skinned goose meat (can be only goose breast) with the fat removed and cut up (3-4 pounds)
- Salt - to bring out the goodness of the meat.
- Granulated garlic - rubs easily onto the meat, and combining granulated or powdered garlic with fresh garlic in a recipe adds more flavor.
- Cayenne pepper - is used alone instead of black pepper in this recipe. (Somehow, I prefer the flavor of black pepper better when cooking chicken.)
- Vegetable oil - a canola or olive oil may be used to make the roux.
- All-purpose flour - thickens the gumbo and gives it a distinct, rich taste; it browns well.
- Onions - fresh, chopped main ingredient of trinity.
- Green bell pepper - fresh, chopped second ingredient of trinity.
- Celery - fresh, chopped third ingredient of trinity.
- Parsley - fresh, chopped for that distinct peppery, slightly bitter flavor that neutralizes any strong taste, such as in a rich wild game gumbo.
- Garlic - pressed garlic cloves are minced into tiny pieces and distributed well throughout the recipe.
- Water - for the juice of the gumbo.
- Sausage - use fresh sausage links or smoked sausage, like andouille sausage.
- Salt - the seasoning that accents all the flavors in this gumbo.
- Cayenne pepper - as little or as much- is the main character in any Cajun seasoning.
- Chopped green onions and fresh parsley are used as garnish when serving.
The specific amounts for ingredients and nutrition facts are in the recipe card below.
Instructions
FIRST, YOU MAKE A ROUX
To make a roux, you only need to brown oil and flour in a heavy pot, like a large cast-iron Dutch oven, on medium heat, stirring until the ingredients darken. Take your time when making the roux so you don't burn the flour and oil mixture. Especially if you're a beginner, slowly cook it until it's the color of dark fudge or dark chocolate.
Like this Seafood Gumbo recipe, a dark brown roux is best in Goose Gumbo. I find it tames the wild-caught taste. In Chicken Gumbo, a lighter roux is appropriate to give a milder flavor.
For more help making that perfect roux, here's A Roux Lesson with easy, in-depth instructions.
The next step is to cook the Cajun holy trinity, which consists of ingredients found in most Cajun recipes. It consists of chopped onions, celery, and green bell peppers in the roux mixture until the vegetables soften. The garlic should be added last because it burns quickly if cooked too long and too hot.
Also, tossing a handful of chopped parsley gives this wild goose recipe extra flavor, helping neutralize the wild game taste. It makes a difference.
Next, pour in the water and simmer the ingredients over low heat for about 30 minutes. This gives the ingredients time to meld before adding the meat.
After stirring the wild goose in the gumbo, let it cook on a low boil for about an hour and a half or until the meat is tender. I say, the slower, the longer, the better.
Skim the top of the gumbo with a large spoon to remove fats and oils.
When the meat is tender, add the sausage. You can use smoked or fresh, but don't slice the fresh sausage until it's fully cooked. I like using smoked sausage. It adds another depth of flavor that pairs well with the wild goose.
Any smoked sausage will do. I've been enjoying this Conecuh Hickory Smoked Sausage. But first, boil it in water for a few minutes to remove that strong smoked taste. Too much smokiness can easily overpower the gumbo.
Simmer some more, and before serving, skim the top of the gumbo again with a large spoon to remove fats and oils. You can also debone some or all of the meat for a better presentation. Ladle gumbo over a scoop of white rice and a side of potato salad or baked sweet potatoes. That's how most Cajuns eat their gumbo!
NOTE: When using fresh sausage links, do not slice the sausage until it is fully cooked, or the meat inside the casing will not stay contained. You don't want ground meat floating in the gumbo.
Substitutions
- Use canola or olive oil instead of vegetable oil when making a roux.
- The wild goose may be substituted with wild duck.
- Instead of water, use chicken broth to enrich the flavor of the gumbo.
Variations
- This is a basic gumbo recipe. You can use it for seafood or poultry ingredients, such as shrimp, chicken, or turkey wings.
- Omit the sausage altogether for a slightly different taste that is true to the goose's wild game flavor.
Storage
Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. The flavors tend to intensify a few days or more after the gumbo is made.
Top Tip
For extra help in the kitchen, prepare these fresh-cut vegetables in this robust Creole Seasoning Blend Recipe With Fresh Vegetables ahead of time. This homemade blend replaces the Cajun trinity vegetable blend and is more economical than the brands in grocery stores. It's a time saver for easy meal prep, like making this goose gumbo and many other Cajun and Creole dishes.
FAQ
The same way you make it anywhere in the world! First, you make a roux darker enough to enrich the flavors of the Cajun trinity or Creole seasoning blend of fresh vegetables. Then you add water, meat or seafood, and fresh or smoked sausage. Let it simmer until the meat is cooked, and ladle over a bowl of white rice, and there you have gumbo made wherever you are!
Sometimes, when someone asks for New Orleans gumbo (sometimes called Creole-style), it's not much different from any other Louisiana gumbo. It all starts with a rich, dark roux, then vegetables and meat, and ends with a thick, delicious pot of brothy gumbo. Unless, however, tomatoes are put in the vegetable medley. This makes a difference in some regions of Louisiana. Cajun usually won't allow this fruit with the Cajun holy trinity of fresh onion, bell pepper, and celery. It's been a great debate for many years, but to each his own!
Well, you don't start with a jarred roux, that's for sure! First, you make a roux. Then, you cook the fresh vegetables of onion, bell pepper, and celery (the Cajun holy trinity) until they are soft. Then you add water or chicken broth and seafood or meat and sausage. Simmer and serve over white rice.
RELATED
Looking for other recipes like this? Try these dishes that start with a roux:
PAIRING
These are my favorite dishes to serve with Goose Gumbo:
Print
Wild Goose Gumbo: A Cajun, Field To Table Recipe
This classic Cajun goose gumbo is thick and flavorful, made with a dark roux and wild game. It is then topped with a scoop of white rice and a side of potato salad to make a complete meal.
- Total Time: 0 hours
- Yield: 20 servings 1x
Ingredients
- 2 wild speckle belly geese, cleaned, skinned, fat removed and cut up (3-4 pounds)
- 2.5 teaspoons salt
- .5 teaspoon granulated garlic
- .25 teaspoon cayenne pepper
- 1 cup vegetable, olive oil, or canola oil
- 1 cup all-purpose flour
- 1.5 large onions, chopped (about 2.5 cups)
- 4 stalks of celery, chopped (about 2 cups)
- 1 medium bell pepper, chopped (about .75 cups)
- .25 cup parsley, chopped
- 4 cloves garlic, pressed
- 16 cups water
- 2 pounds smoked sausage, sliced into .25-inch pieces.
- 1 - 2 teaspoons salt
- .25 - .5 teaspoons cayenne pepper
Instructions
- Season the geese with 2.5 teaspoons salt, 0.5 teaspoon granulated garlic, and 0.25% teaspoon cayenne pepper; set aside.
- Heat oil in a large, heavy soup or gumbo pot (about 10-12 quart) on medium to medium-low heat.
- Add flour and stir until the flour and oil mixture turns into a dark roux, the color of dark chocolate fudge.
- Add chopped onion, celery, and bell pepper to the roux and cook until they are softened, about 10 minutes; adjust heat if necessary.
- Stir in parsley and garlic.
- Pour water into the roux mixture and stir until combined, then simmer for 30 minutes.
- Add geese and bring gumbo to a boil, then cook for 1.5 to 2 hours on low to medium-low heat, a low boil simmer, or until meat is tender.
- Place a medium pot filled halfway with water to boil on the stove. Then add sliced smoked sausage and cook for a few minutes. Drain the sausage in a strainer and add it to the gumbo.
- Season with salt and cayenne pepper to taste.
- Simmer another 30 minutes and serve; adjust seasoning if necessary.
Notes
- You can substitute wild duck for the geese in this recipe.
- If using fresh sausage, add to gumbo unsliced; slice links in .25 inches after the sausage is cooked.
- Skim the top of the gumbo with a large spoon to remove fats and oils before serving.
- Serve with a scoop of white rice and a potato salad or baked sweet potato.
- Prep Time: 300 minutes
- Cook Time: 2.5 hours
- Category: Gumbo
- Method: simmer
- Cuisine: Cajun
Do you spy an Arkansas Razorback in this bowl?
I shot this photo without noticing the wild hog until I edited it. I couldn't have staged it if I had tried. Since I live in Arkansas, my sisters and I enjoy the rivalry between LSU and U of A. But there's still a place in my Louisiana heart for the tigers.
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"Many intelligent people never move beyohd the boudaries of their self-imposed limitations."
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