The Wild Chef! - Mixed Bag Gumbo

THE CAJUN WAY TO CLEAN OUT A FREEZER
- By Jonathan Miles (story source: Field & Stream)

Gumbo is an example of Cajun cookery's prime directive: Waste not, want not.  You can combine an almost infinite variety of proteins to create a soul-stirring, inexpensive dinner.  If you bought a similar gumbo at one of New Orleans's best restaurants - Arnaud's - it would cost just under $8 per serving.

Ingredients:

Stock -
One large wild duck, or two small ones, cleaned an quartered; about 3 lb. mixed wild game (dove, squirrel, rabbit, quail, venison, goose, raccoon, etc., dressed and cut into manageable pieces); 1/2 cup vegetable oil; 1 onion, quartered; 4 celery ribs, roughly chopped; 4 carrots, roughly chopped.

Gumbo- 
3/4 cup vegetable oil; 1/2 cup all-purpose flour; 1 cup chopped onion; 1 cup chopped green bell pepper; 1/2 cup chopped celery; 1/4 cup chopped scallions; 3 garlic cloves, minced; 1 lb. andouille or other smoked sausage, sliced into 1/2-inch thick pieces; 1 bay leaf; 1/2 tsp. dried thyme; 2 cups sliced okra; 1/4 cup chopped parsley

Prep:


1) Make the stock: 
Preheat the oven to 400 degrees.  In a large roasting pan, combine game with onion, celery, and carrots, an coat with vegetable oil.  Salt and pepper generously, then place in the oven for 30 minutes.  Transfer contents to a 2-gallon stockpot and add cold water to cover.  Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours.  Remove and reserve the meat, picking out bones and fat.  Strain the stock, discard vegetables and other solids, and return about 3 quarts of the strained liquid to the stockpot.  Keep it simmering as you start the next step.

2) Make the gumbo:
Combine 1/2 cup of the oil and the flour in a wide, heavy skillet over medium-high heat, whisking constantly.  As the mixture browns, keep whisking (to prevent the flour from burning) until it resembles chocolate syrup - about 3 to 4 minutes.  Immediately add the chopped onion, bell pepper, celery, scallions, garlic, and sausage. Cook, stirring frequently, until the vegetables are wilted.  Transfer the mixture to the stock and stir until evenly blended.  Add the reserved meat, bay leaf, and thyme.

3) Make the okra:
Wipe out the skillet.  Heat remaining 1/4 cup of oil until it simmers.  Cook the okra, stirring, until it is no longer ropy and slimy.  Add the okra to the stockpot and simmer, covered, for abour 1 1/2 hours.  Add parsley, salt, and pepper and serve over white rice.

Serves 12.