15 ea dove breasts
1 ea 10-3/4 ounce can consomme
1 ea beef-flavored bouillon cube
1/2 c vegetable oil
1/2 c all-purpose flour
1 1/2 c onion; finely chopped
2 ea stalks celery; finely
-chopped
2 tb worcestershire sauce
2 cl garlic; minced
1 ea to 2 bay leaves
1/2 ts dried whole basil
1/4 ts poultry seasoning
1/4 ts freshly ground pepper
1/8 ts ground red pepper
1/8 ts ground allspice
1/8 ts ground cloves
3/4 lb smoked sausage; cut into 1/4
- slices
1/4 c dry red wine
1/8 ts hot sauce
1 hot cooked rice

Place dove breasts in Dutch oven, and cover with water. Boil about 10
minutes. Cool and remove meat from bones. Reserve cooking liquid in Dutch
oven, adding water if necessary to make 2-1/4 cups liquid. Set meat aside.
Add consomme and bouillon cube to Dutch oven. Cook until bouillon cube
is dissolved.
Brown dove in hot oil in a large skillet; drain well. Pour off all but
1/4 cup oil. Add flour to reserved oil; cook over medium heat, stirring
constantly until roux is the color of a copper penny (about 10 to 15
minutes).
Gradually add about 1-1/2 cups of consomme mixture to roux; cook over
medium heat, stirring constantly, until thickened and bubbly. Stir in onion
and celery, and cook about 5 minutes or until vegetables are tender. Add
roux mixture to remaining consomme mixture, and stir well. Stir in
Worcestershire sauce and seasonings.
Brown sausage, and drain well. Stir sausage and dove into roux mixture;
simmer 1-1/2 hours, stirring occasionally. Add wine and hot sauce; stir
well. Remove bay leaves, and serve gumbo over hot rice. Yield: about 1-3/4
quarts.

From Warren S. Martin of Alabama in September 1981 “Southern Living” Typos
by Jeff Pruett

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