This too is a reposted recipe–and an extremely good gumbo. We’ve made it with goose, duck, and turkey. (Not all at once!) This recipe freezes well. Nothin quite like a nice bowl of gumbo on a cold February evening.

Goose Gumbo

Originally published on December 29, 2014

If you think you’ve seen this gumbo before, you are right & wrong. RIGHT: Mr. Big Food has made Turkey/Duck Gumbo El Dorado many times. But it’s not every day he roasts a Christmas Goose so that we have leftover goose for goose gumbo. WRONG: You’ve not seen the goose version until today. Trust me. It was worth waiting for!

DUCK GUMBO EL DORADO

Serves 12 generously

5-6 lb duck, dressed (if using leftover turkey, remove meat from carcass and boil the carcass to get about 2+ quarts stock)

2 sticks butter

1 C flour

2 C white onion, chopped

2 C celery, chopped

1 lb okra, fresh or frozen, sliced

3 cloves garlic, chopped fine

1 6 oz can tomato paste

15 oz stewed tomatoes (can use canned, flavored variety)

2 tsp Accent

1 C bell pepper, chopped fine

1 bunch green onions and tops, sliced

1 bunch parsley, chopped fine

1 tsp dried oregano leaves, crushed

1 tsp dried thyme leaves, crushed

2 Tbsp salt (or less, to taste)

1 Tbsp black pepper (or to taste)

½ Tbsp Cayenne pepper (or to taste)

2 lbs cooked shrimp (cleaned, thawed if frozen)

Box of wild rice, cooked according to package directions (or half wild rice, half rice)

File powder

Boil duck 4-5 hours, covered, in slightly salted water to cover. Drain, reserving stock. Melt butter over medium heat in heavy saucepan and stir in flour until smooth. Cook to make a dark brown roux. As roux nears end of cooking time, turn off heat and add onions, celery, and okra. Stir until veggies are slightly browned and roux stops cooking. Stir roux into 2 quarts duck stock. Stir in garlic, tomato paste, tomatoes, Accent, green peppers, green onions and tops, parsley, oregano, thyme, salt, and black and Cayenne pepper. Bring to rapid boil, turn down to solid simmer, and simmer uncovered 30 minutes (or more). Cut bite-size pieces of meat from duck carcass, discarding bones and fat, and add meat to gumbo. Add more duck stock to make a rich gumbo. Add cooked shrimp and simmer until shrimp is heated through. Serve gumbo over piles of wild rice. Sprinkle with file powder.