Heat 2 tablespoons shortening in a large soup kettle and in it saute 2 lbs. sliced okra until it is crisp and has ceased to string or urn. Stir in 1 tablespoon flour and add 1/2 cup chopped celery, 2 cloves garlic, minced, and 1 onion and 1 green pepper, both chopped. Cook, stirring until the onion is transparent. Add 2 quarts water, 2 bay leaves and 2 tablespoons salt and stir in 1 can tomato paste. Bring the mixture to a boil, lower the heat and simmer the gumbo for 2-1/2 hours. In the meantime simmer 1 wild goose, cut in pieces, in salted water to cover until the bird is tender. Cut the goose meat from the bones, dice it and add it to the gumbo.
Simmer 10 minutes longer.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana