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pheasant, quail and andouille gumbo




Source of Recipe


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List of Ingredients





The recipe says to serve the gumbo over cooked rice with potato salad on the side.

Makes 5 quarts

¼ cup corn oil

½ pound andouille sausage, sliced in ¤¼-inch-thick circles

¼ pound Cajun smoked sausage, sliced into ¤¼-inch-thick circles

3/4 cup coarsely diced onion

½ cup coarsely diced bell pepper

¼ cup finely diced celery

3 boneless quails

2 boneless pheasant breasts

2 tablespoons paprika

¼ teaspoon black pepper

¼ teaspoon white pepper

¼ teaspoon cayenne pepper

1 bay leaf

2½ quarts concentrated chicken stock

½ cup plus 1 tablespoon dark roux

2 teaspoons Kitchen Bouquet

3 dashes Tabasco

3 tablespoons sliced green onion tops

Heat corn oil to hot and maintain heat in an eight-quart cast-iron or other heavy pot over medium-low heat.

Meanwhile, in a nonstick skillet, brown andouille sausage, then add to oil in the cast-iron pot. Repeat process with Cajun sausage, onion, bell pepper and celery, quail and pheasant, sauteing each ingredient individually and transferring each ingredient to the cast-iron pot as it is browned.

Add the paprika, black pepper, white pepper, cayenne and bay leaf to the pot and stir. Mix in stock. Stir in roux until blended. Bring to a boil and cook 40 minutes, stirring attentively.

Add Kitchen Bouquet, Tabasco and green onions and stir well. Simmer 5 minutes longer. Serve hot.


Recipe