Dove and Sausage Gumbo

1. Dark Roux Preparation (30-45 minutes):

   • Heat oil in heavy Dutch oven over medium heat
   • Gradually whisk in flour, cook stirring constantly
   • Color target: Dark chocolate brown (not black)
   • Patience: Cannot be rushed, will burn if hurried

2. Holy Trinity Addition:

   • Add onions, bell pepper, celery to hot roux
   • Sizzling: Vegetables should sizzle immediately
   • Cook 5 minutes until vegetables soften

3. Liquid Integration:

   • Gradually add warm stock, whisking constantly
   • Technique: Prevents lumpy gumbo
   • Add bay leaves and seasonings

4. Meat Addition:

   • Brown doves and sausage separately
   • Add to gumbo, simmer 1.5-2 hours
   • Tenderness: Dove meat should fall off bones

5. Final Seasoning:

   • Remove dove, pick meat from bones
   • Return meat to pot, adjust seasonings
   • Stir in green onions and parsley before serving

Authentic Service: Over white rice in deep bowls Traditional Note: "First you make a roux" - Louisiana saying