Wild Game Gumbo

Everyone makes gumbo a little different and while there are debates about should you use okra or roux to thicken….there really is no wrong way, like chili own it and make it your own!!  I do believe you at least have to include onions, bell peppers and celery which are know as the “holy trinity” in Cajun cuisine and Louisiana Creole cuisine and they are the base for several dishes in Louisiana including this one. 

I learned hoe to make gumbo with andouille sausage and seafood but I wanted to see if I could just come up with a delicious recipe that just used ground game.  I think I found success the pot was empty!

I personal make my gumbo with Roux as I believe it brings a richness to the dish, but also as some one who does not live in the south any more you might not find the best okra and you can always find fat and flour.

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Wild Game Gumbo

• 2 TBS butter

• 1 green pepper, chopped

• 1 onion, chopped

• 4 celery stocks, chopped

• 7 garlic cloves, minced

• 3 pounds ground game, venison, elk, bear or antipole will work

• 1 cup of Roux (see below methods to make at home)

• 2 quarts of stock

• 2 TBS paprika

• 1 TBS cayenne (use less if you don't like a lot of heat like 1tsp, if you like a lot of heat you can go up to 2 TBS)

• 1 TBS Thyme

• 1 TBS oregano

• 1 TBS celery seed

• 1 tsp salt

• 1 TBS pepper

• 3 TBS fresh parsley, chopped

• 4 cups cooked rice

In a large stock pot melt butter and add peppers, onions and celery.  Cook until onions begin to turn translucent then add the ground meat.  Once the ground meat is cooked add the roux and stir until all incorporated.  Add the stock, paprika, cayenne, thyme, oregano, celery seed, salt and pepper.  Let simmer for 1-4 hours stirring occasionally.  Add parsley right before serving and serve over cooked rice.

Roux

There are many ways to make roux.  I usually go for equal parts flour and fat (my first choice is bacon fat and second is butter).  You put it in a cast iron on very low heat and stir it constantly until the right shade of brown.  I go for just under the color of a brown paper bag. 

My mom uses the oven method and loves it since you don't have to contently stir a pot.  Mix 4 parts flour and 2 parts oil in a round ceramic casserole dish until it is smooth, and no lumps remain.

Place on the middle rack in a preheated 400 degree oven for 30 minutes.  Stir and reset for another 30 minutes.  Let cool.