Cajun Dove & Sausage Gumbo
Categories: Stew, Game, Dixie, Southern, Cajun, Main dish
Yield: 4 servings
16 ea Dove breasts
1/2 ts Dried whole basil
1 ea 10-3/4 ounce can consomme
1/4 ts Poultry seasoning
1 ea Beef-flavored bouillon cube
1/4 ts Freshly ground pepper
1/2 c Peanut oil
1/8 ts Cayenne pepper
1/2 c All-purpose flour
1/8 ts Ground allspice
1 1/2 c Onion minced
3 c Okra cut to 1/2″ thickness
1/2 c Green Bell pepper seeded & chopped
1/8 ts Ground cloves
2 ea Stalks celery minced
3/4 lb Smoked sausage cut to 1/4″ thick
1 tb File’ gumbo powder
2 tb Worcestershire sauce
1/4 c Dry red wine
2 cl Garlic minced
1/8 ts Tabasco sauce
2 bay leaves
Wjite rice cooked
Put dove breasts into your Dutch oven.
Cover with water then boil for 8-10 ins.
Cool then remove meat from bones.
Reserve cooking liquid in Dutch oven.
Adding water if necessary to make 2-1/4 cups liquid.
Set meat aside.
Add consomme & bouillon cube to Dutch oven.
Cook until your bouillon cube is dissolved.
Brown dove meat in hot peanut oil in a large cast iron skillet.
Drain well then pour off all but 1/4 cup oil.
Add flour to reserved oil then cook over med-heat while stirring constantly until your roux is the color of a penny.
Gradually add 1 1/2 cups of consomme mixture to this roux.
cook over med-heat while stirring constantly until thickened & bubbly.
Stir in onion, okra,Bell pepper & celery.
Cook for 4-5 mins. until tender.
Add your roux mixture to remaining consomme mixture then stir well.
Stir in Worcestershire sauce & seasonings.
Brown sausage then drain well.
Stir sausage90 mins. while stirring often.
Add wine & Tabasco sauce then stir well.
Remove bay leaves then serve gumbo over hot rice.
ORIGIN: Jeanette Millette, Houma-LA, circa 2000