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How to make Jumbo Gumbo
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I've made this meal many times.  It take about 4 hours to complete. Chopping the vegetables and slicing the meat takes most of the preparation time. 
 
Jumbo Gumbo is always a hit. 
 
I've displayed the original recipe but I've also included my alterations to really spark it up for more hungry eaters.  I use the breast and thigh meat from 4-6 pheasants.  I also use dove, chukar, quail, and sage grouse when it's available.
 
For my version, you'll need a 5 gallon stock pot.

Here's the original text.
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I've given it quite a boost.

Mixture of seasonings
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3 pounds of smoked Cajun Andouille sausage
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Sliced into chunks or disks

This takes quite a while to chop
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Dump some seasoning into the flour
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Shake up with the pheasant chunks in a paper bag

Fry the pheasant chunks until golden brown
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Save the hot oil and spice residue for the roux

Deep-fried pheasant chunks
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Drain on paper towels

Jumbo gumbo in the pot
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  • 1 tablespoon of cumin
  • 1 tablespoon of hot dry mustard
  • 1 table spoon of black pepper
  • 1 table spoon of sea salt
  • 1 table spoons of ground red pepper
  • 2 table spoons of garlic powder
  • 2 table spoons of onion powder
  • 4 table spoons of paprika (hot Hungarian if you really want to light it up)

 

 

 

 

 

 

 

 

 

  • 3 pounds of smoked Cajun Andouille sausage
  • Slice into disks or chunk

 

 

 

 

 

 

 

Chop:

  • 2 red peppers
  • 2 greeen peppers
  • 2 orange peppers
  • 2 yellow peppers
  • 2 onions
  • 1 load of celery

 

 

 

 

 

 

  • 4 cups of flour
  • Throw 4 tablespoons of the seasoning mix into the flour
  • Shake it up
  • Throw the pheasant chunks into the bag
  • Shake it up

 

 

 

 

 

 

 

 

  • Heat 4 cups of olive oil until it's smokin' hot
  • Fry the seasoned pheasant chunks until golden brown
  • When you finish with the pheasant chunks, add 1/2 stick of butter to the hot oil, whip it up, and dump the rest of the flour and the rest of the seasoning into the pan
  • Stir until dark brownish red... Sacre bleu...you've got roux

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  • Dump the chopped vegetables into the stock pot...medium heat
  • Pour the hot roux over the vegetables and stir
  • Pour 2 large cans of chicken broth into the mixture
  • Add bay leaves
  • Add 1-2 dark beers
  • Add sausage
  • Add 8 cups of half-cooked long grain wild rice
  • Dump any other ingredient you may have forgotten or you think might be good
  • Add pheasant chunks last
  • Let simmer until the pheasant is falling apart
  • Drink beer and enjoy it

 

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