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Wild Goose Gumbo with Oysters
1 goose, cut into pieces
1/2 c cooking oil
1/2 c flour
3 onions, chopped
1 bell pepper, chopped
1/2 c celery, chopped
2/3 c shallots, chopped
1/3 c parsley, chopped
1 pt oysters
salt and pepper to taste
Tabasco to taste
Make a roux in a black iron pot with oil and flour. Cook slowly
over low heat until dark brown, stirring occasionally. Add onions,
bell pepper and celery, cooking until wilted. Add seasonings and
3 quarts of hot water, then add season seasoned goose and cook in
a covered pot over low heat for 2 hours or until goose is very
tender. Add oysters, shallots and parsely. Simmer slowly until
edges of oysters begin to curl. Serve over rice with file and french
bread. Use smoked goose, duck, rabbit or turkey.
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Gumbo 39