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“From Southern Living 1981, this recipe makes a delicious pot of gumbo. I love the flavor combination of the doves and sausage.”
2hrs 35mins

Ingredients Nutrition


  1. Cover the breasts with water in a dutch oven; boil 10 minutes.
  2. Remove the breasts, cool and de-bone; set aside.
  3. Add water to the cooking liquid in the dutch oven to make 2 1/4c liquid.
  4. Add the consomme and bouillon cube to the dutch oven; cook until the cube dissolves.
  5. Heat the vegetable oil in a large skillet; add the dove meat and brown.
  6. Remove the meat to a platter and drain it well.
  7. Pour off all but 1/4 c of the oil; add flour and cook over medium heat, stirring constantly, until the roux is copper colored.
  8. This should take about 10-15 minutes.
  9. Gradually add 1 1/2 c of the consomme liquid to the roux.
  10. Stirring constantly, cook on medium heat until thick and bubbly.
  11. Add the onion and celery; cook about 5 minutes, or until the vegetables are tender.
  12. Add the roux mixture to the remaining liquid in the dutch oven and stir well to combine.
  13. Add in the worcestershire and seasonings.
  14. Add the sausage and dove to the dutch oven.
  15. Simmer 1 1/2 hours, stirring occasionally.
  16. Add the wine and hot sauce.
  17. Stir well and heat through; remove the bay leaves.
  18. Serve the gumbo over hot rice.

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