Recipe: Pheasant Gumbo
Here’s another recipe from, Troy, our lead installer. (I’m pretty sure he was a gourmet cook in a previous life.) Anyway—he made this soup a few weeks ago, when he was up at our cabin helping take out the docks. It was delicious! It takes some prep time, but well worth it.
Pheasant Gumbo
1 pheasant cooked and shredded
1 lb. Andoville sausage
2 jalepenos peppers chopped
1 onion chopped
1 can diced tomatos
2 cups fresh okra chopped
2 stalks celery chopped
1 green pepper chopped
2 quarts chicken broth
3/4 cup flour
1/2 cup bacon grease, or lard
Cut up the sausage and brown in a dutch oven. Remove some of the drippings and add the bacon grease. Whisk the flour into the grease. Keep stirring the roux mixture, until it is a dark caramel color. (This takes approximately 20 minutes.) Add the onion, celery, okra, green pepper, jalepenos, and saute for a couple of minutes. Add the broth and tomatos. Simmer uncovered for 1/2 hour. Add the sausage, pheasant, and tomatos. Season with coriander and cumin to taste. (Easy on the coriander.) Simmer uncovered until thickened to your liking. If the soup is too thin, you can add some Minute Rice.
Note: The roux is the most important part of the recipe. It takes awhile to get it dark colored.
Enjoy!
Barb
Posted in Cooking in your kitchen on October 30th, 2009 by Barb | | 0 Comments
