Ingredients

• 1 large goose cut in pieces
• flour for dredging
• 1/4 cup bacon drippings
• 4 cups boiling water
• 2 cups skinned, seeded tomatoes
• 1/2 cup fresh corn cut from the cob
• 1 cup sliced okra
• 1 large green pepper, seeds and membrane removed or 2 small red peppers (optional)
• 1/2 tsp. salt
• 1/4 cup diced onion
• 1/4 cup rice
• 5 cups water

Directions

Dredge goose pieces in flour. Brown it in ¼ cup bacon drippings and 4 cups boiling water. Simmer, uncovered, until the meat falls from the bones. Strain the stock and reserve, and chop the meat.

Place remaining ingredients in the soup kettle and simmer, uncovered, about 30 minutes or until the vegetables are tender. Add in goose meat and stock. Season to taste.

Classic gumbo recipes then read: Add 1-2 tsp. filé powder, moistened with a little water. After adding the filé, do not boil the soup, as it will become stringy. Today, we are told that filé powder, based on sassafras, is a carcinogen. So, for a similar texture, a tapioca thickening may be substituted. Two tablespoons of quick-cooking tapioca may be added when you start to cook the vegetables.