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Roast Goose and Andouille Gumbo

Makes 1 gallon Servings


  • 8 1/2 pound goose, rinsed well and patted dry
  • 3 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
For the gumbo
  • 8 1/2 pound goose, rinsed well and patted dry
  • 3 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1/2 cup vegetable oil
  • 3 cup chopped yellow onions
  • 3 cup chopped green bell peppers
  • 3 cup chopped celery
  • 3 tablespoon minced garlic
  • 3 tablespoon bay leaves
  • 2 teaspoon herbes de provence, see source guide (page 000)
  • 18 ounce andouille, cut into 1/8-inch thick half circles
  • 1 cup dark roux (page 000)
  • 3 quart chicken stock (page 000)
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon tabasco sauce
  • 1 tablespoon creole seasoning
  • 3 cup wiped clean and sliced crimini mushrooms
  • 1 teaspoon file powder
  • 1/4 cup thinly sliced green onions, green tops only


Baking Directions:

For goose: Preheat the oven to 300ºF.

Place the goose in a roasting pan and prick the skin on all sides with a fork, being careful not to pierce the flesh.

Season the goose well on all sides with the salt and pepper and roast until the goose is cooked through and an instant read thermometer inserted into the thickest part of the thigh registers 140ºF, 1 hour and 45 minutes.

Remove from the oven and let sit until cool enough to handle.

When cool enough to handle, remove and discard the skin and fat.

Remove the meat from the bones, coarsely chop, cover and refrigerate until ready to use.

Reserve the bones for another use.

For gumbo:Heat the oil in a large stockpot over medium-high heat.

Add the onions, peppers, and celery and cook, stirring, for 2 minutes.

Add the garlic, bay leaves, and Herbes de Provence and cook, stirring, until the vegetables are soft, 13 minutes.

Add the reserved goose meat and andouille and cook, stirring, for 5 minutes.

Add the roux and stir well to incorporate well.

Add the stock and bring to a boil.

Reduce the heat to medium and simmer, skimming any foam that rises to the surface, for 30 minutes.

Add the mushrooms, Worcestershire, Tabasco, and Creole Seasoning and stir well.

Continue cooking, stirring occasionally, until the gumbo is thick and very fragrant, 45 minutes to 1 hour.

Remove from the heat, add the file powder, and stir well to incorporate.

Discard the bay leaves.

Ladle the gumbo into large shallow bowls and garnish each serving with the green onions.

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