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A white bowl of Goose Gumbo with a scoop of rice in it.

Goose Gumbo

This classic Cajun goose gumbo is thick and flavorful made with a dark roux and wild game then topped with a scoop of white rice and a side of potato salad to make a complete meal.

  • Total Time: 35 minute
  • Yield: 20 servings 1x


  • 2 wild specklebelly geese, cleaned, skinned, fat removed and cut up (34 pounds)
  • 2.5 teaspoons salt
  • .5 teaspoon granulated garlic
  • .25 teaspoon cayenne pepper
  • 1 cup vegetable or canola oil
  • 1 cup flour
  • 1  1/2 large onions, chopped (about 2.5 cups)
  • 4 stalks of celery, chopped (about 2 cups)
  • 1 medium bell pepper, chopped (about .75 cups)
  • .25 cup parsley, chopped
  • 4 cloves garlic, pressed
  • 16 cups water
  • 2 pounds smoked sausage, sliced into .25-inch pieces.
  • 12 teaspoons salt
  • .25-.5 teaspoons cayenne pepper


  1. Season geese with 2.5 teaspoons salt, .5 teaspoon granulated garlic, and .25 teaspoon cayenne pepper; set aside.
  2. Heat oil in a large, heavy soup or gumbo pot (about a 10-12 quart pot) on medium to medium-low heat.
  3. Add flour and stir until the flour and oil mixture turns into a dark roux, the color of dark chocolate fudge.
  4. Add chopped onion, celery, and bell pepper to the roux and cook until they are softened about 10 minutes; adjust heat if necessary.
  5. Stir in parsley and garlic.
  6. Pour water into the roux mixture and stir until combined, then simmer for 30 minutes.
  7. Add geese and bring gumbo to a boil, then cook for 1.5 to 2 hours on low to medium-low heat, a low boil simmer, or until meat is tender.
  8. Place a medium pot filled halfway with water to boil on the stove, then add sliced smoked sausage and cook for a few minutes; drain sausage in a strainer and add sausage to gumbo. 
  9. Season with salt and cayenne pepper to taste.
  10. Simmer another 30 minutes and serve, and adjust seasoning if necessary.


  • You can substitute wild duck for the geese in this recipe.
  • If using fresh sausage, add to gumbo unsliced; slice links in .25-inches after the sausage is cooked.
  • Skim the top of the gumbo with a large spoon to remove any fats and oils before serving.
  • Serve with a scoop of rice and a side of potato salad or baked sweet potatoes. 
  • Author: Louisiana Woman
  • Prep Time: 300 minutes
  • Cook Time: 2.5 hours
  • Category: Gumbo
  • Method: simmer
  • Cuisine: Cajun

Keywords: goose gumbo, gumbo, Cajun gumbo, wild game

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