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Buckshot Gumbo

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Caswell describes his Cajun grandmother, Ma Daigle, as French, Catholic and four feet tall—five feet with the bun. She taught him to cook gumbo without the usual okra or filé and absolutely no tomato. Caswell thinks slow-cooked dishes like this deliciously spicy, meaty stew may be the best way to cook wild fowl. "They're never going to get tender otherwise," he says. "They've been flying south for 1,000 miles."

Buckshot Gumbo

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Buckshot Gumbo

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Buckshot Gumbo

The "goose gumbo" image here at http://uniqueculinaryadventures.blogspot.com/2007/12/goose-gumbo-and-seasonal-ramblings.html is  based on this recipe. We made it for Christmas, and everyone enjoyed it.

Posted by: jakeslagle on January 2, 2008

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