- 2 wild specklebelly 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 or canola oil
- 1 cup flour
- 1 1/2 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
- Season geese with 2.5 teaspoons salt, .5 teaspoon granulated garlic, and .25 teaspoon cayenne pepper; set aside.
- Heat oil in a large, heavy soup or gumbo pot (about a 10-12 quart pot) 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 sausage in a strainer and add sausage to gumbo.
- Season with salt and cayenne pepper to taste.
- Simmer another 30 minutes and serve, and adjust seasoning if necessary.
- 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 any fats and oils before serving.
- Serve with a scoop of rice and a side of potato salad or baked sweet potatoes.
- Prep Time: 300 minutes
- Cook Time: 2.5 hours
- Category: Gumbo
- Method: simmer
- Cuisine: Cajun
Keywords: goose gumbo, gumbo, Cajun gumbo, wild game