Instructions: Season the goose inside and out (rubbing all over). Stuff the goose with celery, onions, and bell peppers. Bake at 350 degrees until meat is tender. (Check periodically.)

Make the perfect roux. Add 4 1/2 quarts water to roux and bring to a boil. Remove all vegetables from the goose and cut up the vegetables and goose. Add the goose and vegetables to the roux. Add the seasonings and let simmer for 1 1/2 hours. Add the chopped green onions, be sure to add the tops, add 20 minutes before serving. Serve with steamed rice.

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