Subj : 3/19 Nat'l Poultry Day 4
To   : All
From : Dave Drum
Date : Tue Mar 18 2025 16:26:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Prejean's Pheasant, Quail & Andouille Gumbo
 Categories: Game, Pork, Vegetables, Herbs, Chilies
      Yield: 5 Quarts
 
    1/4 c  Corn oil
    1/2 lb Andouille sausage; in 1/4"
           - coins
    1/4 lb Cajun smoked sausage; in
           - 1/4" coins
    3/4 c  Coarse diced onion
    1/2 c  Coarse diced bell pepper
    1/4 c  Fine diced celery
      3    Boned quail
      2    Boneld pheasant breasts
      2 tb Paprika
    1/4 ts (ea) black, white & cayenne
           - pepper
      1    Bay leaf
  2 1/2 qt Concentrated chicken stock
    1/2 c  + 1 tb dark roux
      2 ts Kitchen Bouquet
      3 ds Tabasco
      3 tb Sliced spring onion greens
           Rice; for serving
 
  Heat corn oil to hot and maintain heat in an 8 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 tops and
  stir well. Simmer 5 minutes longer. Serve hot.
  
  By Judy Walker Apr 24, 2019
  
  Makes 5 quarts
  
  RECIPE FROM: https://www.nola.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Pasteurization is murder! Won't someone think of the bacteria?
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