Wild Goose Jambalaya
|Smoked sausage/Polish sausage / ham||1⁄2 Pound|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
|Uncooked rice||2 Cup (32 tbs)|
|Goose stock||4 Cup (64 tbs) (Made From Simmering Meat And Bones)|
|Cooked goose meat||1 1⁄2 Cup (24 tbs), cut in 2-inch strips|
|Cooked shrimp||1 Cup (16 tbs)|
Skin sausage and break into pieces, or cut ham into small cubes.
In a large heavy kettle with a tight fitting cover, fry sausage or ham slowly until browned; add the onion, garlic, green onions, parsley, and thyme.
Stirring, cook until onion is limp.
Add the rice, salt, and pepper, and stir until each grain of rice is coated with fat.
Heat stock to boiling and pour into sausage and rice mixture; add goose meat.
Cover and bake in a moderate oven (350°) for 45 minutes.
Stir in shrimp and bake 10 minutes