Dove and sausage gumbo

2 quarts +/-

Ingredients

Quantity Ingredient
15 eaches Dove breasts
1 each 10-3/4 ounce can consomme
1 each Beef-flavored bouillon cube
½ cup Vegetable oil
½ cup All-purpose flour
1½ cup Onion; finely chopped
2 eaches Stalks celery; finely chopped
2 tablespoons Worcestershire sauce
2 cloves Garlic; minced
1 each To 2 bay leaves
½ teaspoon Dried whole basil
¼ teaspoon Poultry seasoning
¼ teaspoon Freshly ground pepper
⅛ teaspoon Ground red pepper
⅛ teaspoon Ground allspice
⅛ teaspoon Ground cloves
¾ pounds Smoked sausage; cut into 1/4\" slices
¼ cup Dry red wine
⅛ teaspoon Hot sauce
Hot cooked rice

Directions

Place dove breasts in Dutch oven, and cover with water. Boil about 10 minutes. Cool and remove meat from bones. Reserve cooking liquid in Dutch oven, adding water if necessary to make 2-¼ cups liquid.

Set meat aside.

Add consomme and bouillon cube to Dutch oven. Cook until bouillon cube is dissolved.

Brown dove in hot oil in a large skillet; drain well. Pour off all but ¼ cup oil. Add flour to reserved oil; cook over medium heat, stirring constantly until roux is the color of a copper penny (about 10 to 15 minutes).

Gradually add about 1-½ cups of consomme mixture to roux; cook over medium heat, stirring constantly, until thickened and bubbly.

Stir in onion and celery, and cook about 5 minutes or until vegetables are tender. Add roux mixture to remaining consomme mixture, and stir well. Stir in Worcestershire sauce and seasonings.

Brown sausage, and drain well. Stir sausage and dove into roux mixture; simmer 1-½ hours, stirring occasionally. Add wine and hot sauce; stir well. Remove bay leaves, and serve gumbo over hot rice.

Yield: about 1-¾ quarts.

From Warren S. Martin of Alabama in September 1981"Southern Living" Typos by Jeff Pruett

Submitted By JEFF PRUETT On 10-11-95

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