Gumbo Cock is like barbecue. There are as many variations as there are people. Some have okra or tomatoes, others do not. I believe that every version I have seen has some form of seafood or sausage, but then again, I have also seen basic recipes that do not feature either. This is my version with…. Well, you know!
This is the second in our series of delicious dishes you will find in 50 Ways to Eat Cock®: Healthy Chicken Recipes with Balls! The talented and fun Yuna runs a YouTube channel on which she cooks meals from various recipe books. Watch her prepare Gumbo with Cock from page 98.
This post contains affiliate links through which I may receive a small commission
Follow Yuna for more great recipes on YouTube, Instagram, and TikTok
Click here for more recipes
With healthy chicken recipes like Risotto Cock Balls and Cock-o’s, 50 Ways to Eat Cock is a contagiously humorous chicken cookbook that takes a revealing look at the folklore, history, culinary culture and nutritional benefits of this well-endowed ingredient.
Ingredients
- 1 cock, cut into 8 serving pieces
- 4 Tbs unhydrogenated lard or fat of nitrate-free bacon
- 1 large onion, chopped
- 4 quarts cock stock or water, heated
- 2 Tbs parsley, chopped
- 2 Tbs scallion, chopped
- Several sprigs of fresh thyme or 1 tsp dried thyme
- 1 lb smoked, nitrate-free sausage or ham, sliced
- 1 pint oysters
- 1 Tbs gumbo filé powder
- 1 clove garlic, smashed
- Sea salt and pepper to taste
How to Make Gumbo Cock
In a large, heavy-bottomed pot, sauté meat in lard to brown on all
sides.
Add onion and cook until soft.
Cover and cook for about 10 minutes stirring occasionally to prevent sticking.
Add stock, parsley, scallion, garlic, thyme, salt and pepper.
Cover again and cook over low heat for one hour or until meat is tender.
Add sausage and cook for 10 minutes.
Next add oysters and their liqueur slowly while stirring.
Cook for 10 minutes longer before serving.
Gumbo Cock
Ingredients
- 1 cock cut into 8 serving pieces
- 4 Tbs unhydrogenated lard or fat of nitrate-free bacon
- 1 large onion, chopped
- 4 quarts cock stock or water, heated
- 2 Tbs parsley, chopped
- 2 Tbs scallion, chopped
- 1 tsp dried thyme or several sprigs of fresh thyme
- 1 lb smoked, nitrate-free sausage or ham, sliced
- 1 pint oysters
- 1 tbs gumbo filé powder
- 1 clove garlic, smashed
- sea salt and pepper to taste
Instructions
- In a large, heavy-bottomed pot, sauté meat in lard to brown on all sides.
- Add onion and cook until soft
- Cover and cook for about 10 minutes stirring occasionally to prevent sticking.
- Add stock, parsley, scallion, garlic, thyme, salt and pepper. Cover again and cook over low heat for one hour or until meat is tender.
- Add sausage and cook for 10 minutes.
- Next add oysters and their liqueur slowly while stirring.
- Cook for 10 minutes longer before serving.