1. Make a roux in a black iron pot with oil and flour. 2. Cook slowly over low heat until dark brown, stirring occasionally. 3. Add onions, bell pepper and celery, cooking until wilted. 4. Add seasonings and 3 quarts of hot water, then add season seasoned goose and cook in a covered pot over low heat for 2 hours or until goose is very tender. 5. Add oysters, shallots and parsley. 6. Simmer slowly until edges of oysters begin to curl. 7. Serve over rice with filé and French bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
