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Old 04-11-2017, 02:55 PM   #1 (permalink)
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Default Cowboy Gumbo

Cowboy Gumbo

Roux:
½ cup - flour
½ cup - oil or bacon fat

Ingredients:
1 lb - cooked sage grouse meat
½ lb - spicy smoked sausage in bite-sized pieces (andouille is best)
1 large - onion, chopped
2 stalks - celery, chopped
1 - green pepper, chopped
4 cloves - garlic, minced
2 tbsp - parsley flakes
2 bay leaves
3 quarts - stock
1 tbsp of seasoning - 1 part each of black pepper, chili powder and cayenne pepper, and then 12 parts of salt.

Toppings:
1 bunch - thinly-sliced green onion tops
Filé seasoning

Meat cooking instructions:
Quarter 2 carrots a stalk of celery and 1 medium onion. In a large pot bring 3½ quarts of water to a boil. Add the vegetables, 2 tbsp of salt, some peppercorns, and the sage grouse. Reduce to a simmer and cook until the meat just starts to fall off the bones. Strain the stock thru a towel and set aside. Discard the vegetables. Rinse the bird in warm water and then remove the meat from the bones:


Gumbo Directions:
In a large heavy skillet over medium heat, slowly stir flour into the hot oil with a wire whisk. Stir continually for 30 to 45 minutes until the roux resembles melted dark caramel. If the roux burns, throw it away and start over.

When the roux is ready, stir in the garlic, chopped onions, celery, and pepper. Cook until the vegetables just start to turn clear. (It only takes a few minutes.) In a large pot combine the roux mixture with the stock and bring to a boil. Add meat, sausage, bay leaves, parsley, and seasonings, and then return to a boil. Reduce heat, cover and simmer for 1 to 2 hours.

Add any type of fatty sausage will work. I used Chorizo.


Pour over hot mashed potatoes and then garnish with fresh parsley and filé powder. Serve with Texas toast:


Yippee eye aye, yippee eye oh!

.
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Last edited by wyogoob; 04-12-2017 at 07:46 AM.
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Old 04-11-2017, 04:55 PM   #2 (permalink)
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Here we go again - another recipe from Goob to try!!

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Old 04-11-2017, 08:22 PM   #3 (permalink)
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Quote:
Originally Posted by High Desert Elk View Post
Here we go again - another recipe from Goob to try!!

Ha, ha, ha

Hey, use something other than Chorizo. It's too vinegary.

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Old 04-11-2017, 09:20 PM   #4 (permalink)
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Sage grouse? I think I like the recipes with guts better.
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Old 04-12-2017, 07:59 AM   #5 (permalink)
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Boy, it's sacrilegious to serve gumbo with anything except rice, but using mashed potatoes in gumbo is unreal...Uh...I don't think cowboys eat rice anyways.

Hey, here's Cowboy Gumbo on rice for those gumbo purists:


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Old 04-12-2017, 08:34 AM   #6 (permalink)
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HERESY !!!!!!!!!!!!!!!

Gumbo is only to be served over rice...
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Old 04-12-2017, 09:20 AM   #7 (permalink)
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Default I knew LL would jump on this one

Quote:
Originally Posted by LostLouisianian View Post
HERESY !!!!!!!!!!!!!!!

Gumbo is only to be served over rice...
You purist

Don't hate me.

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Old 04-12-2017, 09:42 AM   #8 (permalink)
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Not to derail your delicious thread, I heard that chorizo got the vinegar flavor from the old days when they made it the meat was usually slick or slimy from being old and they used vinegar to wipe it down? Gonna try this one with andouille.
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Old 04-12-2017, 10:20 AM   #9 (permalink)
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Quote:
Originally Posted by Dunkem View Post
Not to derail your delicious thread, I heard that chorizo got the vinegar flavor from the old days when they made it the meat was usually slick or slimy from being old and they used vinegar to wipe it down? Gonna try this one with andouille.
I don't doubt that at all. I still use vinegar to wipe mold off of cured meat...uh...unless it's white mold of course.

This is really good and I'm going to do it again.

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Old 04-14-2017, 11:01 AM   #10 (permalink)
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Double your roux next time you make it and see how you like it...just a thought.
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