I got some good tips on how to cook my geese aside from rooster bullets and gumbo, I went the jambalaya route - thanks for all the advice, I have a lot more snow/blue meat to try the other recipes later on.
The jambalaya is a little moist, so next time I'll use more rice or less broth...
The flavor is amazing, wish they had an app for taste!
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I'm letting it sit now and thicken up, but seriously... The flavor if this erases any consistency flaws.
Cold beer, perfect weather, cooking on gas in a black pot, 97.3 jammin on the radio, can't beat livin where we live and like we live!
1lb andouille
3-4 goose breasts
2 onions chopped
2 bells chopped
3 celery sticks
10-15 garlic cloves (yap) minced
Tony's
4tbsp butter
2 bay leaves
Sauté all that on med/high in the butter til you get the good stuff on the bottom of the pot (kinda carmelized vegetables and get some gre-meeees)then throw in;
6 cups chicken broth
2 tomatoes - skinned, seeded and chopped
Louisiana gold, I put about a tbsp or so
A little more Tony's, sea salt and a little black pepper
Stir good and bring to a boil then toss in 3 cups of long grain. Stir dat and turn fire to low and let it set with the lid on for about 10-15 mins (don't look).
After 10-15 mins stir it up real good and cover for another 10-15. Start watching and kill the fire when you like the consistency.
Modifying have less broth, or more rice than what I have above to make I perrrrrrfect.
Tip it on back.
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