a 12- to 15-pound goose, thawed if frozen and cut into large serving pieces, including neck and heart
1/2 cup bread flour
2 onions, chopped
1 green bell pepper, chopped
3 celery ribs, chopped
1/2 pound tasso (Cajun-cured smoked pork) or fine-quality ham, cut into 1/4-inch pieces (about 2 cups)
two 28- to 32-ounce can whole tomatoes including juice
3 quarts water
1 cup thinly sliced scallion greens (about 1 bunch)

Accompaniment: Cajun-style White Rice
goose, tasso, gumbo

12 slices crusty whole wheat bread

1/4 cup vegetable oil
4 large portobello mushrooms (about 1 1/4 pounds), stemmed, cut into 1/3-inch-thick slices
1 large onion, thinly sliced
2 teaspoons Creole or Cajun seasoning*
2 teaspoons lemon pepper seasoning

2/3 cup purchased ranch dressing

1/4 cup tahini (sesame seed paste)**
1/4 cup milk
12 thin tomato slices
6 thin slices Swiss cheese
Red leaf lettuce
portobello, mushroom, tahini

2 tablespoons olive oil
1 pound fully cooked smoked sausage (such as hot links or Kielbasa), sliced into 1/2-inch-thick rounds
1 onion, chopped
4 garlic cloves, chopped
3 14 1/2- to 16-ounce cans kidney beans
1 cup canned low-salt chicken broth
1 teaspoon Creole or Cajun seasoning or 1/2 teaspoon cayenne pepper

3 cups cooked rice
red, beans, rice