Dove and Sausage Gumbo

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READY IN: 2hrs 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cover the breasts with water in a dutch oven; boil 10 minutes.
  • Remove the breasts, cool and de-bone; set aside.
  • Add water to the cooking liquid in the dutch oven to make 2 1/4c liquid.
  • Add the consomme and bouillon cube to the dutch oven; cook until the cube dissolves.
  • Heat the vegetable oil in a large skillet; add the dove meat and brown.
  • Remove the meat to a platter and drain it well.
  • Pour off all but 1/4 c of the oil; add flour and cook over medium heat, stirring constantly, until the roux is copper colored.
  • This should take about 10-15 minutes.
  • Gradually add 1 1/2 c of the consomme liquid to the roux.
  • Stirring constantly, cook on medium heat until thick and bubbly.
  • Add the onion and celery; cook about 5 minutes, or until the vegetables are tender.
  • Add the roux mixture to the remaining liquid in the dutch oven and stir well to combine.
  • Add in the worcestershire and seasonings.
  • Add the sausage and dove to the dutch oven.
  • Simmer 1 1/2 hours, stirring occasionally.
  • Add the wine and hot sauce.
  • Stir well and heat through; remove the bay leaves.
  • Serve the gumbo over hot rice.
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