Best 4 Dove And Sausage Gumbo Recipes

**Explore the tantalizing world of hearty and flavorful Southern cuisine with our collection of Dove and Sausage Gumbo recipes. This classic dish combines the unique gamey flavor of dove meat with savory sausage, creating a rich and satisfying gumbo that is sure to warm your soul. Whether you prefer a traditional approach or a modern twist, our diverse range of recipes offers something for every palate. Indulge in the authentic taste of Louisiana with our classic gumbo recipe, featuring the holy trinity of vegetables, aromatic spices, and a robust roux. For a spicier kick, try our Cajun-style gumbo, infused with bold flavors and a hint of heat. If you're looking for a lighter alternative, our healthy gumbo recipe uses lean ground turkey instead of sausage and incorporates plenty of fresh vegetables for a nutritious and delicious meal. And for those who love seafood, our shrimp and dove gumbo is a delightful variation that combines the best of both worlds. Get ready to embark on a culinary journey filled with the vibrant flavors and aromas of Southern cooking.**

Here are our top 4 tried and tested recipes!

VALERIE'S VERY BEST GUMBO

Valerie's Very Best Gumbo image

Provided by Valerie Bertinelli

Categories main-dish

Time 1h45m

Yield 12 to 15 servings

Number Of Ingredients 19

Ingredients

1 cup plus 2 tablespoons canola oil
1 cup all-purpose flour
6 ribs celery, chopped
2 green bell peppers, chopped
1 large white onion, chopped
1 bunch scallions, 1/2 cup sliced for garnish and the remaining chopped
8 to 10 cloves garlic, chopped
2 quarts store-bought chicken stock
Two 15-ounce cans diced tomatoes
12 ounces andouille sausage, sliced into 1/2-inch pieces
12 ounces smoked sausage, sliced into 1/2-inch pieces
1 scant tablespoon cayenne, or more to taste (this much makes it medium spicy)
3 bay leaves
Kosher salt and freshly ground black pepper
One 10-ounce box frozen sliced okra, thawed
1 rotisserie chicken, meat shredded (about 4 cups)
15 cups cooked white rice, such as Minute Rice, for serving
Hot sauce, such as Crystal, for serving
File powder, for serving, optional

Steps:

Warm 1 cup oil over medium heat in a large Dutch oven until hot. Add the flour to the pot all at once, whisking until the consistency is uniform. Cook the roux, whisking occasionally, until it is the color of a tarnished penny, about 20 minutes. Do not let it darken any further. Carefully add the celery, bell peppers, onion, chopped scallions and garlic to the pot, working away from you as the hot roux may spatter. Stir with a wooden spoon until the onions begin to soften, about 5 minutes.
Add enough stock to just cover the vegetables, about 1 quart, and stir to combine. The roux may separate. Add the tomatoes with their juices, andouille and smoked sausages, cayenne, bay leaves, 1 1/2 tablespoons salt, 1 tablespoon black pepper and the remaining stock, about 1 more quart. Partially cover and bring to a boil, then reduce the heat and simmer 20 minutes.
Meanwhile, heat the remaining 2 tablespoons oil in a medium skillet over high heat. Add the okra and cook, stirring, until the gel dries out slightly, about 3 minutes. Add to the Dutch oven.
Taste the gumbo for seasoning and adjust as desired. Add the chicken, cook until warmed through and serve, or simmer up to 2 hours more to concentrate the flavors, adding the chicken 20 minutes before serving.
Sprinkle with the reserved sliced scallions and serve over rice. Serve with hot sauce and file powder if using.

SUNNY'S QUICKEST SAUSAGE "GUMBO" EVER

Sunny's Quickest Sausage

Provided by Sunny Anderson

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons unsalted butter (fat doesn't count as an ingredient!)
6 small or 4 large New Orleans-style or andouille sausage links, sliced into 3/4-inch ovals (rounds on the bias)
1 cup frozen chopped fire-roasted peppers and onion blend, thawed
1 tablespoon plus 1 teaspoon tomato paste
2 tablespoons Cajun seasoning blend
4 cups low-sodium chicken stock
4 to 6 cups prepared white rice, for serving
Your favorite hot sauce (but I prefer Crystal's here), for serving

Steps:

In a large pot on medium heat, add the butter and sausage. Cook, stirring, until color and a light crust forms on most sides of the sausage, about 5 minutes. Add the pepper and onion blend and tomato paste and cook, stirring, until the bright red of the paste becomes a muted reddish brown, 5 to 8 minutes. Add the Cajun seasoning blend and cook it the same way as the tomato paste, ensuring the spices bloom and become fragrant. Add the stock, bring to a simmer and simmer, uncovered, for 15 minutes.
Pour over prepared rice and hit with a shake of your favorite hot sauce.

SMOKED SAUSAGE GUMBO

Smoked Sausage Gumbo image

Serve up the flavors of the bayou! You'll leave the table satisfied, as it's chock-full of veggies, seasonings and sausage. Add in even more Cajun flavor with Andouille sausage. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 4h20m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

2 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 medium carrot, chopped
2 tablespoons olive oil
1/4 cup all-purpose flour
1 cup chicken broth
1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch pieces
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons dried oregano
2 teaspoons dried thyme
1/8 teaspoon cayenne pepper
Hot cooked rice

Steps:

In a large skillet, saute the celery, onion, green pepper and carrot in oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened., Transfer to a 3-qt. slow cooker. Stir in the sausage, tomatoes, oregano, thyme and cayenne. Cover and cook on low for 4-5 hours or until heated through. Serve with rice. Freeze Option: Freeze soup and rice, if desired, in freezer containers. Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through, adding a little water if necessary. Serve gumbo with rice.

Nutrition Facts : Calories 391 calories, Fat 30g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 1011mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 14g protein.

SAUSAGE GUMBO

Sausage Gumbo image

A smoked sausage with vegetables & cooked rice - a delicious dinner prepared in a slow cooker.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 7h45m

Yield 8

Number Of Ingredients 12

Ingredients

1 pound fully cooked smoked sausage, cut into 1/2-inch slices
1 medium green bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 can (28 ounces) crushed tomatoes, undrained
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) frozen sliced okra, thawed and drained
1 tablespoon white vinegar
1/4 to 1/2 teaspoon red pepper sauce
4 cups hot cooked rice, for serving

Steps:

Mix sausage, bell pepper, onion, garlic, tomatoes, Worcestershire sauce, salt and pepper in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.
Stir in okra, vinegar and pepper sauce.
Cover and cook on high heat setting about 30 minutes or until slightly thickened.
Serve gumbo over rice.

Nutrition Facts : Calories 305, Carbohydrate 32 g, Cholesterol 30 mg, Fat 1, Fiber 3 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg

### Tips

Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any scrambling later on.
Use a Well-Seasoned Cast Iron Pot: A well-seasoned cast iron pot will help to evenly distribute heat and prevent sticking. If you don't have a cast iron pot, you can use a large Dutch oven or stockpot.
Brown the Sausage and Dove: Browning the sausage and dove will help to develop their flavor and add depth to the gumbo. Be sure to brown them in batches so that they don't crowd the pot and steam instead of browning.
Make a Roux: A roux is a mixture of flour and fat that is used to thicken the gumbo. To make a roux, whisk together equal parts flour and fat in a saucepan over medium heat. Cook the roux, stirring constantly, until it reaches the desired color. A light roux will be pale in color and have a mild flavor, while a dark roux will be dark brown and have a more robust flavor.
Add the Holy Trinity: The holy trinity is a mixture of onions, celery, and bell peppers. It is a staple ingredient in many Cajun and Creole dishes, and it adds flavor and depth to the gumbo. Sauté the holy trinity in the pot with the sausage and dove until the vegetables are softened.
Add the Stock and Seasonings: Once the holy trinity is softened, add the chicken stock, water, and seasonings to the pot. Bring the mixture to a boil, then reduce heat to low and simmer for at least 1 hour. This will allow the flavors to meld and develop.
Add the Rice and Serve: Once the gumbo has simmered for at least 1 hour, add the rice and cook according to the package directions. Once the rice is cooked, stir it into the gumbo and serve. Garnish with green onions, parsley, or filé powder.

### Conclusion Dove and sausage gumbo is a delicious and hearty dish that is perfect for a cold winter day. It is also a great way to use up leftover dove meat. With a little planning and effort, you can easily make this dish at home. So next time you have some dove meat, give this recipe a try. You won't be disappointed!