Name: Goose and Tasso Gumbo
Yield: Makes about 24 cups, serving 10 to 12 as a main course
Ingredients: a 12-to-15 pound goose, thawed if frozen and cut into large serving pieces, including neck and heart; 1/2 cup bread flour; 2 onions, chopped; 1 green bell pepper, chopped; 3 celery ribs, chopped; 1/2 pound tasso (Cajun-cured smoked pork) or fine-quality ham, cut into 1/4-inch pieces (about 2 cups); two 28-to-32 ounce can whole tomatoes including juice; 3 quarts water; 1 cup thinly sliced scallion greens (about 1 bunch); Accompaniment:Cajun-style White Rice

There will be a large amount of rendered goose fat left over from this gumbo. The French often use the fat to coat potatoes for roasting. Rendered goose fat keeps, covered and chilled, 3 months.

Two 8-pound ducks can be substituted for goose if desired.

Recipe notes

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