• Recipe Corner | A Goat Rancher's Gumbo

June 29, 2018

A Goat Farmer's Gumbo
Back in season two, Marji visited Sherri Reece's goat farm in Tennesse where she learned about her unexpected path of becoming a farmer and living the country life. Tx
Ingredients
10 lbs boneless cubed goat meat
4 large green peppers
2 bunches chopped green onions
1 c all-purpose flour
12 large tomatoes chopped
1 1/2 T dried thyme
4 bay leaves
1 T pepper
1 T salt
8 c chicken broth
4 packages frozen okra cut into slices
1 1/2 sticks butter
1 c vegetable oil
1 reg. size bottle hot sauce
1 pint home canned tomato juice
20 c hot cooked rice
2 sticks of butter
Directions
Trim excess fat. Combine flour, thyme, salt, and pepper; dredge meat in flour mixture. Heat butter and oil in Dutch oven; add meat and cook until browned on all sides. Best to do this in small batches. Remove meat, reserving drippings in Dutch oven. Add onion and green pepper to reserved drippings, saute until tender. Stir in meat and remaining ingredients except for rice and the 2 sticks of butter. Cover and cook in crock pots on high for 3 hours. Remove bay leaves. While gumbo is stewing, cook rice and add 2 sticks of butter to rice while it's hot. Add rice to gumbo just before serving.
This recipe made 3 crock pots full of gumbo and an additional crockpot full of rice. Served approximately 200 taste test servings. Would feed a crowd of 40-50 as the main course. Or 30 hungry farm hands!!

Read the blog about Sherri Reece and the Dean Hill Kikos Farm HERE.




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