Submitted by: James Schierstein of North Tonawanda, N.Y.

Ingredients

• 1 c. flour
• 1 c. oil
• 1 lb. Andouille sausage, cut into ½" slices
• 1 goose breast, cut into 1" chunks
• 1 c. onion, chopped
• ½ c. green pepper, chopped
• ½ c. celery, chopped
• 2 cloves garlic, minced
• 2 bay leaves
• 1 pkg. frozen cut okra
• 1½ tsp. Cajun seasoning
• 1 tsp. salt
• ½ tsp. dried thyme
• ¼ tsp. black pepper
• dash hot sauce
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. filé powder
• 8 c. water
• ¾ c. green onions, sliced
• 4 c. 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 - 1½ hours.
6. Serve over rice and garnish with green onions.