Dove And Sausage Gumbo Recipes

GOOD NEW ORLEANS CREOLE GUMBO

Steps:

• Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
• Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
• Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
• Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

DOVE AND SAUSAGE GUMBO

Steps:

• 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.