Dove Gumbo

20 dove breasts, steamed 30 minutes and de-boned (save broth)

4 links Italian sausage, fried and cut up

4 green onions, chopped (save tops for garnish)

1 stalk celery, chopped

1 bell pepper, chopped

1 clove garlic

4 teaspoons Worcestershire sauce

1 (8 ounce) can okra, cut up

2 bay leaves

2 teaspoons poultry seasoning

1 teaspoon thyme

1/2 teaspoon ground cinnamon

1 can tomato soup

1 can rotel tomatoes

Roux mix:

2 cups broth from steamed doves

6 tablespoons flour

1 stick butter

Cook until light brown.

Place all ingredients in crock pot and cook on medium for six hours. Serve over wild rice and top with saved green onion tops.

Copyright 1998-2014 Stephen Ricciardelli