Goat Water Gumbo Recipe

Ingredients with Measurements:
- 2 lbs goat meat, cut into small pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 celery stalks, chopped
- 1 cup okra, sliced
- 1 can diced tomatoes (14 oz)
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 bay leaf
- 1 cup rice
- 2 cups water

Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Knife
- Cutting board

Step-by-step instructions:

1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the goat meat and brown it on all sides.

2. Remove the goat meat from the pot and set it aside.

3. In the same pot, add the onion, garlic, green bell pepper, red bell pepper, and celery. Cook for 5 minutes, stirring occasionally.

4. Add the okra, diced tomatoes, beef broth, tomato paste, thyme, paprika, cumin, salt, black pepper, cayenne pepper, and bay leaf. Stir well.

5. Add the goat meat back to the pot and bring the mixture to a boil.

6. Reduce the heat to low and let the goat water gumbo simmer for 1 hour, stirring occasionally.

7. In a separate pot, cook the rice according to package instructions.

8. Serve the goat water gumbo over the rice.


Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 20 minutes
Temperature:
Medium-high heat for browning the goat meat, then low heat for simmering the gumbo.
Serving size:
This recipe serves 6 people.

Nutritional information:
Calories: 402
Fat: 11g
Carbohydrates: 37g
Protein: 38g
Sodium: 1,600mg
Sugar: 6g

Substitutions for ingredients:
- You can use beef or chicken instead of goat meat.
- If you don't have okra, you can use sliced zucchini instead.
- You can use chicken broth or vegetable broth instead of beef broth.

Variations:
- You can add shrimp or crab meat to the gumbo for a seafood twist.
- You can add some hot sauce or Worcestershire sauce for extra flavor.
- You can add some chopped parsley or cilantro for garnish.

Tips and tricks:
- Browning the goat meat before adding it to the gumbo will add extra flavor to the dish.
- Stirring the gumbo occasionally will prevent it from sticking to the bottom of the pot.
- Letting the gumbo simmer for an hour will allow the flavors to meld together.

Storage instructions:
Store any leftover gumbo in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the gumbo in a pot over low heat until it's heated through.

Presentation ideas:
Serve the gumbo in a large bowl with a scoop of rice in the center.

Garnishes:
Garnish the gumbo with chopped parsley or cilantro.

Pairings:
Serve the gumbo with some crusty bread or cornbread.

Suggested side dishes:
- Collard greens
- Corn on the cob
- Sweet potato fries

Troubleshooting advice:
- If the gumbo is too thick, add some more beef broth or water to thin it out.
- If the gumbo is too thin, let it simmer for a bit longer to reduce the liquid.

Food safety advice:
- Make sure the goat meat is cooked to an internal temperature of 160°F to ensure it's safe to eat.
- Store any leftover gumbo in the refrigerator within 2 hours of cooking.

Food history:
Goat water gumbo is a traditional dish from the Caribbean island of Nevis. It's a hearty stew made with goat meat, vegetables, and spices.

Flavor profiles:
Goat water gumbo is a savory and spicy dish with a rich and complex flavor.

Serving suggestions:
Serve the gumbo with a cold beer or a glass of red wine.

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Taste: Savory, Spicy, Tangy, Herbal, Earthy