Dove and Sausage Gumbo

Transform your dove into something spectacular with this handcrafted preparation. Through traditional sausage making, you'll achieve perfectly seasoned links with authentic flavor that will impress even the most discerning palates.

Louisiana tradition meets small game

Creole Heritage This preparation represents Louisiana's rich Creole tradition applied to dove, using the birds to create intensely flavored gumbo that showcases both the meat and traditional Louisiana techniques.

Ingredients (Serves 8-10)

• 20 whole doves, cleaned
• 1 lb andouille sausage, sliced
• 1 cup vegetable oil
• 1 cup all-purpose flour
• 2 onions, diced
• 1 bell pepper, diced
• 4 celery stalks, diced
• 6 cloves garlic, minced
• 8 cups game bird stock
• 2 bay leaves
• 2 tsp Creole seasoning
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper
• 1 cup green onions, chopped
• 1/4 cup fresh parsley, chopped
• Cooked white rice for serving

Traditional Roux Method

1. Dark Roux Preparation: Cook equal parts flour and oil, stirring constantly for 40-45 minutes until the roux reaches a deep chocolate brown color.

2. Holy Trinity Addition: Add the onion, celery, and bell pepper to the roux. Cook until the vegetables are soft and the roux stops darkening, about 5-7 minutes.

3. Liquid Integration: Add tomatoes and stock. Slowly add the stock, stirring constantly to prevent lumps. The gumbo should be thick but pourable.

4. Meat Addition: Add the sliced sausage and dove pieces. Simmer gently for 45 minutes until the dove is tender.

5. Final Seasoning: Taste and adjust the seasonings. Add file powder off the heat and serve over steamed rice with a splash of hot sauce.