SMOKED NUTRIA AND ANDOUILLE SAUSAGE GUMBO
The nutria (also called ragondin) is a fur bearing herbivore native to South America that was first introduced into the wilds of Louisiana in the late 1930s, when animals were intentionally and/or accidentally released from fur farms. Nutria meat is a very lean red meat quite similar to rabbit meat and tastes like dark turkey meat. If you do not hunt, frozen nutria meat is available year round, and can be shipped nationwide. Recipe by Brian Berry from Hotel Acadiana's Bayou Bistro.
Provided by Molly53
Categories < 4 Hours
Time 1h40m
Yield 12-15 serving(s)
Number Of Ingredients 12
Steps:
- In a large stock pot, heat oil over medium high heat.
- Once oil is hot, add flour.
- Using a wire whisk, stir until roux is golden brown, taking care not to scorch (Should black specks appear, discard and begin again).
- Add onions, celery, bell pepper, and garlic.
- Sauté approximately three to five minutes or until vegetables are wilted.
- Add smoked nutria and andouille sausage.
- Sauté in roux approximately fifteen minutes.
- Add chicken stock, one ladle at a time, stirring constantly until all is incorporated.
- Bring to a rolling boil, reduce to simmer.
- Cook until smoked nutria is tender, adding additional stock to retain volume of liquid.
- Once tender, approximately one hour, add green onions and parsley.
- Season to taste using salt and pepper.
- Cook additional five minutes and serve over cooked rice.
Nutrition Facts : Calories 394.8, Fat 26.5, SaturatedFat 5, Cholesterol 18, Sodium 585.8, Carbohydrate 27, Fiber 1.9, Sugar 6, Protein 12.4
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