Made this Last night and at the risk of breaking my arm while patting myself on the back I just gotta say if I ever had to pick my last meal this would be it!
Dove Gumbo
• 1 scant cup Flour (4oz by weight)
• ½ cup oil
• 15-20 Dove
• Blackening seasoning or Cajun seasoning
• 1 1/2 qt Chicken Stock
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced peppers (green, yellow, red, Jalapeno, whatever)
• 2 tablespoons minced fresh garlic
• 1/2 cup chopped tomato (garden fresh if possible)
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper (or more if you like it)
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon cayenne pepper
• 2 bay leaves
• 5 sausage links, (Andouille or Venison link)
• 1 tablespoon file powder (optional to thicken)
Chop your veggies and set aside
Combine flour and oil in Dutch oven and whisk over medium high heat until the roux reaches a light chocolate color.
Add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent.
Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine.
Add 1 qt chicken stock and decrease the heat to low, cover and cook for 35 minutes stirring occasionally.
Fillet the dove breasts and sprinkle with Cajun seasoning and set aside while you slice up the sausage and brown in a skillet over medium high heat and set aside. If the sausage hasn’t rendered enough fat you may want to add some bacon grease before browning the dove breast fillets. Cook them hot and fast to get a little caramelization on both sides.
Add the meats to the roux and allow to simmer for another 20 minutes while you prepare the rice.
Rice: In another pot add ½ stick butter, a big pinch of kosher salt and turn it to high heat. When the butter has melted add 2 cups of long grain rice then ½ qt chicken stock and ½ qt of water. When it comes to a full boil put a lid on it and turn the heat down to its lowest setting and set a timer for 15 minutes.
10 minutes prior to serving whisk in the file powder.
Serve over rice, garnish with green onion and a dollop of sour crème.
Include a good hunk of crusty French bread to sop up the juices.
Dove Gumbo
• 1 scant cup Flour (4oz by weight)
• ½ cup oil
• 15-20 Dove
• Blackening seasoning or Cajun seasoning
• 1 1/2 qt Chicken Stock
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced peppers (green, yellow, red, Jalapeno, whatever)
• 2 tablespoons minced fresh garlic
• 1/2 cup chopped tomato (garden fresh if possible)
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper (or more if you like it)
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon cayenne pepper
• 2 bay leaves
• 5 sausage links, (Andouille or Venison link)
• 1 tablespoon file powder (optional to thicken)
Chop your veggies and set aside
Combine flour and oil in Dutch oven and whisk over medium high heat until the roux reaches a light chocolate color.
Add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent.
Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine.
Add 1 qt chicken stock and decrease the heat to low, cover and cook for 35 minutes stirring occasionally.
Fillet the dove breasts and sprinkle with Cajun seasoning and set aside while you slice up the sausage and brown in a skillet over medium high heat and set aside. If the sausage hasn’t rendered enough fat you may want to add some bacon grease before browning the dove breast fillets. Cook them hot and fast to get a little caramelization on both sides.
Add the meats to the roux and allow to simmer for another 20 minutes while you prepare the rice.
Rice: In another pot add ½ stick butter, a big pinch of kosher salt and turn it to high heat. When the butter has melted add 2 cups of long grain rice then ½ qt chicken stock and ½ qt of water. When it comes to a full boil put a lid on it and turn the heat down to its lowest setting and set a timer for 15 minutes.
10 minutes prior to serving whisk in the file powder.
Serve over rice, garnish with green onion and a dollop of sour crème.
Include a good hunk of crusty French bread to sop up the juices.
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