Recipe - Venison And Andouille Sausage Gumbo

1 cup Roux
2 cup Chopped onions
1 cup Chopped celery
1 cup Chopped bell peppers
1 tablespoon Minced garlic
3 Bay leaves
Pinch cayenne
Essence
1 pound Andouille sausage, cut into;
1inch pieces
Salt and pepper
6 cup Venison stock
1 One half pound Bottom round cut of venison;
cut into 1" pieces
One fourth cup Finely chopped parsley
One half cup Chopped green onions
3 cup Cooked white rice
2 tablespoon Chopped green onions

In a large stock pot, add the roux. Add the onions, celery, and bell
peppers and stir constantly for 45 minutes, or until the vegetables are
wilted. Add the garlic, bay leaves, cayenne, Essence and sausage. Season
with salt and pepper. Add the stock and mix until thoroughly incorporated.
Bring the liquid up to a boil and reduce the heat to low. Cook for 2 hours,
stirring occasionally. Season the venison and add to the pot. Simmer for 1
hour. Skim off any fat that rises to the surface. Add the parsley and green
onions. Season with salt and pepper if needed. Ladle the gumbo into a bowl
and top with rice. Garnish with green onions and Essence.

Yield: 8
Recipe By :ESSENCE OF EMERIL SHOW #EE2398

Posted to MCRecipe Digest V1 #316

Date: Tue, 26 Nov 1996 08:02:23 0500

From: Meg Antczak meginny@frontiernet.net