Goose and Andouille Jambalaya

[Goooh]

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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[mriguy]

Looks great!!

[meaux fishing]

Looks real good

[mcjaredsandwich]

Thanks for the inv.....looks awesome

[all star rod]

Looks dang good.....may even try it with some greys that I breast during the season........

[Bluechip]

What is Louisiana Gold?

[wacknstack]

Originally Posted by Bluechip

What is Louisiana Gold?

Hot sauce

[Montauk17]

Originally Posted by Bluechip

What is Louisiana Gold?

Hot sauce....damn texans

[swamp snorkler]

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.

Looks good, I would eat it.

Thats 6.3 cups of liquid not counting the water from the tomatoes/other veggies or the oil from the andouille. You could add more rice and that would help or just scale back your broth. I don't know if you did but after everything is cooked down I add my liquid, let it come to a boil, add my rice let it come back to a boil. When the rice starts to jump to the top of the liquid and starts "popping" Meaning splitting legnthwise. I turn my fire down to low, cover let it cook 25 minutes. Then I take the fire off, rmove the lid, fold it in about 4 times, put the lid back on and let it sit for 15 minutes covered. I been doing that the last 10-12 times and it has been coming out perfect.

[SigNate]

I can't come by to try it, maybe next time.
Nice cook!!!