4 ½ pounds of cubed goose meat.
1 ½ pounds of smoked beef sausage or andouille sausage
7 stalks celery, diced
6 cups onion, diced
2 cups mushrooms
4 bell peppers
½ tsp cayenne pepper
½ tsp basil
6 tsp minced garlic
½ tsp oregano
½ tsp tyme
1 tbsp red pepper sauce
½ cup green onions, chopped
¼ tsp allspice
2/12 cups chicken stock
Rice

Slice sausage.
Saute sausage for a few minutes on each side.
Set aside.
Cube goose meat.
Start roux.
Make a very dark roux.
(For time on how dark to make the Roux I use Emeril Legasse's suggestion of timing it by drinking two beers)
Add vegetables and sausage.
Cook for 5 minutes.
Add Chicken stock and seasonings.
Bring to boil and add goose meat.
Reduce heat and simmer for 1 hour. 
(One hour is just a guideline, I usually simmer it all afternoon)

COOK RICE
FILL BOWL HALF WAY WITH RICE.
LAY GUMBO OVER RICE.