Goose Leg Gumbo
This recipe is a whole day affair that results in a rich a delectable New Orleans staple, the legendary gumbo. This gumbo leans more towards a Cajun method than a Creole. The Cajun way generally uses a roux, filé powder and sometimes okra to thicken the stew, while the Creole style usually includes tomatoes, seafood, and okra. My method uses a roux with okra. Normally I would use Cajun andouille sausage for this dish, but it is very hard to come by where I live, so I replaced it with a smoked Polish sausage. Serve with rice, or a Creole specialty, dirty rice. You could substitute wild or farmed duck legs for the Canada goose legs found in this recipe.
- Ready in5 Hrs
- Yield4 servings, plus leftovers
Ingredients
- 1/2 cup goose or duck fat*
- 3/4 cup all purpose flour
- 1 large, 2 medium, or 4 small wild goose or duck legs
- Kosher salt and fresh black pepper
- 3 ribs of celery, chopped
- 1/2 green pepper, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- Louisiana style hot sauce
- 1 sprig fresh sage and a small bundle of fresh thyme sprigs* tied with twine, or wrapped in cheesecloth
- 1/2 tablespoon sweet smoked paprika
- 1/2 tablespoon regular paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (or more if you like it spicier)
- 2 bay leaves
- Freshly cracked black pepper
- Several shots of Asian fish sauce or Worcestershire sauce
- 1lb (1/2 kg) fresh or frozen okra, cut into 1/2 inch (1 cm) thick pieces
- 6 inch (15cm) piece of andouille or Polish sausage, cut into coins or half moons
- 5 cups water or goose stock
- 1/2 cup fresh parsley, minced
Preparation
For the Roux
Cajun roux are cooked until they are very dark.
Add 1/2 cup of goose fat* to a pot or pan.
Heat over medium-low until fat is completely liquified. Add flour and stir until flour is completely incorporated.
Put on a podcast and get comfortable; you’re going to be here for a while.
Continue stirring the roux regularly (as in every minute or less) for 1 hour, reducing the heat if you feel that it is cooking too quickly.
The flour will cook, developing more colour and a toasty aroma as time goes on.
I cooked my roux for an hour until it was this colour:
Many recipes cook it even longer, which you can if you’d like. The longer it cooks the more flavour it will develop, though it will eventually verge onto a bitter, burnt flavour that some people enjoy.
If you stop stirring, you will burn your roux. This is not a good time to leave the kitchen, but it is a good time to get the rest of your ingredients ready.
For the Gumbo
Melt a teaspoon of goose fat (or vegetable oil) in a large stainless steel pot or enamelled Dutch oven.
Bring to high heat. Generously salt and pepper the goose legs, then add them to the pot, frying them until they develop a golden colour on both sides.
Remove from the pot and reduce heat to medium.
Add the celery, peppers, and onions and cook, stirring often until they begin to soften, about 5 minutes. Add the garlic and cook another 3 minutes or so.
Add in the hot sauce (a dash or two, unless you like it spicier, then use your own judgement) spices, fish or Worcestershire sauce, okra, and sausage. Stir well, then add the roux.
Stir to combine, then add the goose legs and water or stock.
Bring to a high simmer, then reduce heat to medium-low, keeping the gumbo on a very low simmer.
Cook for 4 hours on a very low simmer, stirring regularly and flipping the goose legs around every hour or so, so they get evenly cooked.
If your gumbo seems to be drying out, feel free to add more water, a little at a time until it’s back to a loose stew consistency.
After 3 1/2 hours or so, remove the goose legs from the gumbo with tongs. Let cool, then remove the meat from the bones. Discard the bones, shred the meat and add it back to the gumbo.
After 4 hours, your gumbo will be ready. Serve with white or dirty rice and garnish with minced parsley. Enjoy!
*Butter or pork lard could be used here too
*You can replace the fresh herbs with a teaspoon each of dried sage and dried thyme
