Dove And Sausage Gumbo

Total Time: 2 hrs 35 mins Preparation Time: 20 mins Cook Time: 2 hrs 15 mins

Ingredients

• Servings: 6
• 15 dove breasts
• 10 1/2 ounces consomme
• 1 beef bouillon cube
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 1/2 cups onions, chopped
• 2 stalks celery, chopped
• 2 tablespoons worcestershire sauce
• 2 garlic cloves, minced
• 1 -2 bay leaf
• 1/2 teaspoon dried basil
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 3/4 lb smoked sausage, 1/4 " slices browned and drained
• 1/4 cup dry red wine
• 1/8 teaspoon hot sauce
• hot cooked rice

Recipe

• 1 cover the breasts with water in a dutch oven; boil 10 minutes.
• 2 remove the breasts, cool and de-bone; set aside.
• 3 add water to the cooking liquid in the dutch oven to make 2 1/4c liquid.
• 4 add the consomme and bouillon cube to the dutch oven; cook until the cube dissolves.
• 5 heat the vegetable oil in a large skillet; add the dove meat and brown.
• 6 remove the meat to a platter and drain it well.
• 7 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.
• 8 this should take about 10-15 minutes.
• 9 gradually add 1 1/2 c of the consomme liquid to the roux.
• 10 stirring constantly, cook on medium heat until thick and bubbly.
• 11 add the onion and celery; cook about 5 minutes, or until the vegetables are tender.
• 12 add the roux mixture to the remaining liquid in the dutch oven and stir well to combine.
• 13 add in the worcestershire and seasonings.
• 14 add the sausage and dove to the dutch oven.
• 15 simmer 1 1/2 hours, stirring occasionally.
• 16 add the wine and hot sauce.
• 17 stir well and heat through; remove the bay leaves.
• 18 serve the gumbo over hot rice.