Instructions: Parboil goose parts in water to cover until meat is tender and falling from the bone. Remove from water, cool, and debone.

Make a roux by cooking oil and flour in a big black-iron pot. Cook slowly over low heat until dark brown, stirring constantly.

Add chopped onion, bell pepper and celery, and cook until tender. Add salt, black pepper and hot sauce, then stir in hot water and goose meat. Cook over low heat in a covered pot for 1 hour.

Stir in oysters, onion tops and parsley, heat for 10 minutes and serve over rice.

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