d' eau Gumbo (pronounced Pouldoo) [an old Traditional favorite especially
around Houma, LA]
For many years when our sons were in school, we
took vacation time when they had holiday time out of school. Until they finished school,
we spent a week at the camp for Thanksgiving nearly every
year. One of our sons
loved to duck hunt and I made gumbo with duck every Thanksgiving
until one year when he couldnít get duck and brought back Poule
d' eau instead. The duck
lovers may argue, but pouldoo is now my favorite wild game bird for
During Thanksgiving week, each day he would
bring in a few of the small birds.
Each day I would use the same broth to simmer the birds until
tender and de-bone them, putting
the meat in a plastic zip bag in the fridge and the broth back in
the fridge until the next day. This created a wonderful rich broth
to make the gumbo. This
method also provides a good opportunity to skim off the chilled fat
for a leaner more healthy gumbo but not much fat comes from these
Thanksgiving Day Poule
d' eau Gumbo.
1 cup plain flour
3 cups chopped onion
1 Ĺ cups chopped celery
ĺ cups chopped green peppers
4 to 6 quarts of Poule
d' eau broth or chicken broth
3 to 4 quarts of cooked, de-boned Poule
salt and pepper to taste
ĺ cup chopped green onion tops
Ĺ cup chopped parsley
1 tablespoon gumbo filet
Louisiana Hot Sauce
about a 10 quart black iron
pot (or other large heavy pot), over medium heat whisk together the
flour and oil. When the
mixture starts to bubble, lower the fire to make a slow roux.
Donít forget to whisk now and then at first.
You will have time now to chop all the seasonings.
youíre through chopping, turn up the heat to medium on the roux
and whisking often, brown it to the color of peanut butter or
slightly darker. Add
the onion, celery and green peppers all at once, switch to a spoon
and thoroughly mix with the roux.
Cook uncovered for about 20 minutes or until the seasoning
are very limp, stirring now and then to prevent sticking.
1 or 2 quarts of broth, stir thoroughly to incorporate into the
roux, cover and slow simmer for 20 to 30 minutes.
Add 2 or 3 more quarts of broth, add salt and pepper to
taste, bring the pot back to a simmer, cover and slow simmer for 30
to 45 minutes. Add the
pouldoo and bring the pot
back to simmer.
green onion tops and parsley, cover
and turn off the fire. Let
the pot cool for 15 or 20 minutes and sprinkle the filet over the
top, do not stir, partially cover and allow the pot to cool another
20 or 30 minutes. Serve over hot rice with Louisiana Hot Sauce on the
If cooking the raw birds in gumbo, after adding all the
broth, add the birds and slow simmer for about 1 Ĺ hours or until
the birds are tender. Proceed with #4.
Use chicken; chicken
and smoke sausage; shrimp;
shrimp and smoke sausage.
If youíre in a hurry to eat, donít add the filet to the
pot. Put the filet in a
salt shaker and put it on the table for folks to add themselves to
their bowl of gumbo. Stirring
a hot gumbo with filet will make it slimy, thatís why the pot with
filet needs the cooling time.
Gumbo freezes very well.
In South Louisiana, gumbo is traditionally served with French
bread and potato salad. This big pot of gumbo will feed at least 12
or more people.
Submitted by C. Daigle - Bayou Blue, LA