re: Weekend Results Thread: Trotline Edition

My weekend results were not on the harvest end of the equation but on the product end. I made up 6 gallons of goose/smoked sausage gumbo. I do this 1-2x per season and then freeze it for later use or give some away. 5 gallons of sausage is 20+ canada goose breasts (we use the legs for pepperettes) and 15 lbs of smoked sausage. I make gumbo when its taint season (taint hunting or fishing). Since tasso is pretty hard to find in great white north I tried using smoked goose breast in each pot to add a little more flavor.
My daughter was the sous chef, stirring roux, chopping and browning meat, it takes all morning to make it but in the end its pretty tasty

I always tell people I make the best gumbo in ONT but my competition is pretty thin