Submitted by James Schierstein of North Tonawanda, New York

Ingredients

  • 1 cup flour
  • 1 cup oil
  • 1 lb. Andouille sausage, cut into 1/2-inch slices
  • 1 goose breast, cut into 1-inch chunks
  • 1 cup onion, chopped
  • 1/2 cup green pepper, chopped
  • 1/2 cup celery, chopped
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 pkg. frozen cut okra
  • 1/2 tsp. Cajun seasoning
  • 1 tsp. salt
  • 1/2 tsp. dried thyme
  • 1/4 tsp. black pepper
  • dash hot sauce
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. filé powder
  • 8 cups water
  • 3/4 cup green onions, sliced
  • 4 cups rice, cooked and hot

Directions

  1. Slow cook goose breast until tender, then set aside.
  2. In heavy pan or skillet, make roux using oil and flour. Cook until dark brown.
  3. Brown sausage, onion and green pepper in skillet. Drain fat.
  4. In pot, combine roux, goose okra, sausage, vegetable mixture, celery, water and seasonings.
  5. Cover and simmer 1 - 1/2 hours.
  6. Serve over rice and garnish with green onions.