I had a frozen goose and a frozen sharp tail that I kept thinking about. They were in my thoughts as the winter persisted and the small disappointments of living in a Western oil town accumulated. Jason Veggie Burger, who is from Texas and knows a bit about Cajun cooking, kept coming up with excuses. So I soldiered forth and did it myself. At 3 a.m. I put both birds in the pot with the usual suspects (carrots, onions and such). By noon the meat was falling off the carcasses. I let the meat cool, then I built my gumbo. It was terrific and not nearly as difficult as the Coonasses tell you. Here's a photo of the roux and the half-complete gumbo.