Goose And Tasso Gumbo Recipes

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GOOSE AND TASSO GUMBO



Goose and Tasso Gumbo image

Categories     Soup/Stew     Onion     Pork     Tomato     Goose     Simmer     Boil     Gourmet

Yield Makes about 24 cups, serving 10 to 12 as a main course

Number Of Ingredients 11

a 12-to-15 pound goose, thawed if frozen and cut into large serving pieces, including neck and heart
1/2 cup bread flour
2 onions, chopped
1 green bell pepper, chopped
3 celery ribs, chopped
1/2 pound tasso (Cajun-cured smoked pork) or fine-quality ham, cut into 1/4-inch pieces (about 2 cups)
two 28-to-32 ounce can whole tomatoes including juice
3 quarts water
1 cup thinly sliced scallion greens (about 1 bunch)
Accompaniment:
Accompaniment:Cajun-style White Rice

Steps:

  • Pat goose dry and prick all over with a fork. Season goose with salt and pepper. In a large heavy skillet (preferably cast-iron) brown goose in batches, without crowding, pouring off all but 2 tablespoons fat into a large heatproof bowl after each batch and reserving fat in bowl. Transfer goose as browned to a heavy 12 quart kettle.
  • In skillet cook 1/3 cup reserved goose fat and flour over moderately low heat, stirring constantly with a flat-edged metal or wooden spatula, until roux is the dark reddish-brown color of chestnut shells, about 45 minutes. (Alternatively, make Microwave Brown Roux and transfer to skillet.) Stir in onions, bell pepper, and celery and cook, stirring occasionally, until vegetables are softened.
  • While roux is cooking bring goose, tasso or ham, tomatoes with juice, and water to a boil. Add roux mixture by large spoonfuls, stirring well after each addition, and simmer gumbo, covered, stirring occasionally, until goose is very tender, about 1 1/2 hours. Transfer goose with tongs to a large bowl and cook until it can be handled. Discard skin and bines and shred goose meat. Stir meat into gumbo with scallions, cayenne, and salt to taste. Gumbo may be make 3 days ahead, cooked completely, uncovered, and chilled, covered. Skim fat from gumbo. Reheat mixture if previously shilled.
  • Serve gumbo ladled over rice in large soup plates.

CHICKEN, TASSO AND ANDOUILLE GUMBO



Chicken, Tasso and Andouille Gumbo image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 21

1 pound andouille sausage, chopped
1 pound tasso, chopped
1 cup vegetable oil plus 4 tablespoons, for sauteing
1 cup all-purpose flour
1 large onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1/2 green bell pepper, chopped
One 3-pound chicken, boiled and shredded
8 cups homemade chicken stock
One 14-ounce can stewed tomatoes, pureed
1 tablespoon Worcestershire sauce
2 bay leaves
2 teaspoons kitchen bouquet
One 16-ounce bag frozen, sliced okra
1/2 bunch green onions, sliced
1/2 bunch flat leaf parsley leaves, chopped
Salt and freshly ground black pepper
Steamed white rice
Hot sauce
File powder

Steps:

  • In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil until browned. Remove meats and set aside. Add 1 cup vegetable oil and allow to heat. Whisk in flour and cook until a chocolate color is reached. Add onion, celery, garlic and bell pepper to roux and cook 15 to 20 minutes. Add chicken, reserved sausages, stock, tomatoes, Worcestershire sauce, bay leaves, and kitchen bouquet and simmer for 45 minutes.
  • While gumbo is simmering, heat 2 tablespoons oil in a large fry pan. Add okra and cook on medium heat until no longer stringy. After 45 minutes of gumbo simmering, add okra, green onion, parsley and salt and pepper, to taste. Simmer 20 more minutes. Serve with rice and allow people to add hot sauce and file, to taste.

SEVEN STEAK, TASSO AND OKRA GUMBO



Seven Steak, Tasso and Okra Gumbo image

Chef Paul Prudhomme. It is a little time consuming, but worth it. So, so, tasty. Great for big gatherings.

Provided by MsPia

Categories     Gumbo

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 26

2 tablespoons salt
1 tablespoon sweet paprika
2 teaspoons white pepper
2 teaspoons onion powder
1 1/2 teaspoons dried thyme leaves
1 1/4 teaspoons garlic powder
1 teaspoon dry mustard
1 teaspoon dried sweet basil leaves
3/4 teaspoon black pepper
2 1/2 lbs beef, cut in cubes
1/2 cup olive oil
1/2 cup all-purpose flour
2 lbs okra, sliced into 1/4 inch pieces
3/4 lb tasso or 3/4 lb other smoked ham, cut into 1/4 inch cubes
3 cups onions, chopped
2 tablespoons unsalted butter
4 bay leaves
1 teaspoon Tabasco sauce
7 1/2 cups beef stock
2 cups celery, chopped
2 cups green bell peppers, chopped
2 cups tomatoes, peeled and chopped
2 tablespoons jalapeno peppers, chopped
1 tablespoon garlic, minced
3/4 liter b peeled medium shrimp
3 cups cooked rice, hot

Steps:

  • In a small bowl, thoroughly combine seasoning mix ingredients; sprinkle some on meat, rubbing it into both sides.
  • Reserve leftover seasoning.
  • In a large, heavy skillet, heat olive oil.
  • Meanwhile, combine 1 1/2 tsp of seasoning mix with flour in a shallow pan; dredge meat in flour.
  • Brown meat on both sides in the hot oil.
  • Remove from skillet and set aside.
  • Add 4 cups of the okra to the skillet.
  • Fry over high heat until dark brown, about 8 minutes, stirring occasionally.
  • Add the tasso, 1 cup of the onion, the butter, and t tsp of the seasoning mix.
  • Cook over high heat 4 minutes, stirring frequently.
  • Add the bay leaves, 1/2 cup of the stock and the Tabasco; continue cooking 4 minutes, stirring often.
  • Add 1/2 cup more stock; cook 5 minutes, stirring occasionally and scraping pan bottom well if mixture starts to stick.
  • Add 1/2 cup more stock and continue cooking 3 minutes, stirring occasionally.
  • Add the remaining 2 cups onion, the celery, bell pepper and the seasoning mix; stir well.
  • Cook 5 minutes, stirring occasionally.
  • Stir in the tomato, jalapeno pepper, and garlic.
  • Cook 5 minutes, stirring occasionally.
  • Transfer mixture to a gumbo or large soup pot.
  • Add the remaining 6 cups of stock and the meat.
  • Cover and cook over high heat for 10 minutes.
  • Add the remaining 4 cups okra and lower heat to a simmer.
  • Cook, covered, until meat is tender, about 20 minutes, being careful not to let gumbo scorch.
  • Add shrimp, cover, and remove from heat; let sit 10 minutes.
  • Serve immediately in bowls, allowing for each person about 1/3 cup rice and 1 1/2 cups gumbo poured on top.

Nutrition Facts : Calories 1061.4, Fat 94.6, SaturatedFat 36.7, Cholesterol 118.5, Sodium 2127.4, Carbohydrate 37, Fiber 6, Sugar 5.4, Protein 16.9

CHICKEN, TASSO AND ANDOUILLE GUMBO



Chicken, Tasso and Andouille Gumbo image

If you love gumbo, then this recipe is one that you won't want to pass by! Full flavored and delicious, this recipe won 1st Place in the Food Network Ultimate Recipe Chicken Showdown for the Chicken Soups and Stews Category - By Lauren Wyler. This recipe was chosen from contestants all across America who competed in this competition.

Provided by JusMeLinnie

Categories     Gumbo

Time 2h40m

Yield 8-10 serving(s)

Number Of Ingredients 23

1 lb andouille sausage, chopped
1 lb tasso, chopped
1 cup vegetable oil, plus
4 tablespoons vegetable oil, for sauteing
1 cup all-purpose flour
1 large onion, chopped
2 stalks celery, chopped
3 garlic cloves, minced
1/2 green bell pepper, chopped
1 (3 lb) whole chickens, boiled and shredded
8 cups homemade chicken stock
1 (14 ounce) can stewed tomatoes, pureed
1 tablespoon Worcestershire sauce
2 bay leaves
2 teaspoons Kitchen Bouquet (bottled seasoning used to flavor and color gravy)
1 (16 ounce) bag frozen sliced okra
1/2 bunch green onion, sliced
1/2 bunch flat leaf parsley, chopped
salt, to taste
fresh ground black pepper, to taste
steamed cooked white rice, as much as you like
hot sauce, to taste
file powder, to taste

Steps:

  • In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil, until browned. Remove meats and set aside.
  • Add 1 cup vegetable oilm and allow to heat.
  • Whisk in flour, and cook until a chocolate color is reached.
  • Add onion, celery, garlic and bell pepper to roux, and cook 15-20 minutes.
  • Add chicken, reserved sausages, stock, tomatoes, Worcestershire sauce, bay leaves, and Kitchen Bouquet, and simmer for 45 minutes.
  • While gumbo is simmering, heat 2 tablespoons oil in a large fry pan. Add okra and cook on medium heat until no longer stringy.
  • After gumbo simmers for 45 minutes, add okra, green onion, parsley and salt and pepper, to taste.
  • Simmer 20 more minutes.
  • Serve with rice and allow people to add hot sauce and file, to taste.

Nutrition Facts : Calories 918.7, Fat 70, SaturatedFat 15.7, Cholesterol 115.1, Sodium 2489.3, Carbohydrate 27.9, Fiber 3.9, Sugar 6.1, Protein 44.8

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