Dove Gumbo With Sausage

15 dove breasts

1 (10-1/2 ounce) can consomme

1 beef bouillon cube

1/2 cup vegetable oil

1/2 cup white flour

2 minced cloves garlic

2 stalks celery, chopped

2 cups sliced browned okra

2 bay leaves

1/2 teaspoon whole basil

1/4 teaspoon poultry seasoning

1/4 teaspoon ground pepper

1/2 teaspoon ground red chili

1/8 teaspoon allspice

3/4 pound smoked sausage

1/2 cup red wine

1/8 teaspoon hot sauce

hot cooked rice

Cover breasts with water and boil about 10 minutes. Cool and remove meat from bones. Save liquid and add water, if necessary to make two and a half cups liquid. Set meat aside.

Add consomme and beef bouillon cube and cook until cube is dissolved. Brown dove in one half cup hot vegetable oil in a large skillet, remove dove and drain well. Pour off all but one fourth cup oil. Add white flour to oil in skillet, cook over medium heat, stirring until mixture is the color of a copper penny, about 10 to 15 minutes.

Gradually add consomme liquid to copper-colored mixture and cook over medium heat while stirring constantly until mixture thickens and bubbles. Stir in minced garlic, celery and browned okra, cook five minutes. Add bay leaves, basil, poultry seasoning, ground pepper, ground red chili and allspice. Brown smoked sausage and drain well. Stir sausage and dove meat into consomme mixture and simmer for one and a half hours. Add red wine and hot sauce, stir well.

Serve gumbo over hot cooked rice.

Copyright 1998-2014 Stephen Ricciardelli