Dove And Sausage Gumbo Recipes

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.

CHEF JOHN'S DUCK, SAUSAGE, AND SHRIMP GUMBO

Steps:

• Heat vegetable oil in a skillet over medium heat. Cook duck legs in the hot oil, skin-side down, until duck legs are browned and skillet contains rendered duck fat, about 10 minutes on the skin side. Flip and cook 3 to 4 minutes on the meat side. Remove duck legs from skillet, leaving rendered duck fat in the skillet.
• Whisk 1 cup flour into the duck fat, adding enough vegetable oil to make the flour mixture a thick and smooth roux. Turn heat to medium-low and cook the roux, stirring constantly, until it turns a rich reddish-brown color, about 40 minutes. Whisk 2 more tablespoons flour into roux and cook for 2 minutes.
• Whisk chicken broth into roux, 1 cup at a time, until all broth has been incorporated. Remove roux mixture from heat.
• Brown andouille sausage in a large Dutch oven over medium heat, about 8 minutes; stir in onion, peppers, celery, and 4 green onions, cooking until onion is translucent, about 10 minutes. Stir thyme, bay leaf, black pepper, and cayenne pepper into sausage mixture, followed by diced tomatoes. Stir to combine.
• Place smoked ham hock into the center of the sausage and vegetables. Pour roux mixture over ham hock along with enough water to cover. Place duck legs into mixture. Bring to a simmer, turn heat to low, and cover with a lid set at an angle to let steam out. Simmer slowly, stirring occasionally until duck and ham hock meat are tender, about 4 hours. Skim as much fat as possible off the top as it simmers.
• Remove duck and ham hock to a bowl and let cool. Stir pickled okra into gumbo. Pick meat from duck legs and pork hock and return meat to the gumbo. Simmer gumbo for 45 more minutes.
• Turn heat to medium-high, bring gumbo to a boil, and stir in shrimp and crawfish tails. Cook until shrimp and crawfish tails are bright pink, about 3 minutes. Stir in 1 tablespoon green onion, taste and adjust seasoning, and serve.