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1
Pat goose dry and prick all over with a fork.
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2
Season goose with salt and pepper.
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3
In a large heavy skillet (preferably cast-iron) brown goose in batches, without crowding, pouring off all but 2 tablespoons fat into a large heatproof bowl after each batch and reserving fat in bowl.
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4
Transfer goose as browned to a heavy 12 quart kettle.
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5
In skillet cook 1/3 cup reserved goose fat and flour over moderately low heat, stirring constantly with a flat-edged metal or wooden spatula, until roux is the dark reddish-brown color of chestnut shells, about 45 minutes.
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6
(Alternatively, make Microwave Brown Roux and transfer to skillet.)
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7
Stir in onions, bell pepper, and celery and cook, stirring occasionally, until vegetables are softened.
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8
While roux is cooking bring goose, tasso or ham, tomatoes with juice, and water to a boil.
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9
Add roux mixture by large spoonfuls, stirring well after each addition, and simmer gumbo, covered, stirring occasionally, until goose is very tender, about 1 1/2 hours.
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10
Transfer goose with tongs to a large bowl and cook until it can be handled.
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11
Discard skin and bines and shred goose meat.
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12
Stir meat into gumbo with scallions, cayenne, and salt to taste.
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13
Gumbo may be make 3 days ahead, cooked completely, uncovered, and chilled, covered.
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14
Skim fat from gumbo.
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15
Reheat mixture if previously shilled.
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16
Serve gumbo ladled over rice in large soup plates.
