Day 5: Quail, Pheasant and Andouille Gumbo!
Not a gumbo that I make often… but I got lucky when my sweet son-in-law “gifted” me with a bag of quail and a bag of pheasant that he shot on a hunting trip recently in West Texas. I have been “sweating it” trying to decide how to cook these delicious little birds – there are so many ways to prepare them…but, since I am on this Gumbo Marathon, everything looks like a gumbo to me! Throw in some andouille and bake some fresh local sweet potatoes….a cold front must be on its way – let’s do it!
8 whole quail, skinned
2 breasted quail, skinned
1 lb. andouille sausage, sliced or chopped
2 large onions, chopped
1 bell pepper, chopped
2 stalks celery, chopped
1/4 cup canola oil
1 tsp salt
1/2 tsp ground black pepper
4 drops of Tabasco
1 cup of dark roux
3 quarts of chicken stock
1/4 cup chopped green onions
Heat oil in large heavy pot
Brown andouille sausage for about 10 minutes
Add seasoned quail and pheasant; continue browning on medium heat until all sides are well browned (about 45 minutes), turning them over occasionally
Add onions, bell pepper and celery to pot…scraping bottom and sides – stir and cook for an additional 10 minutes
Add the stock and roux; Stir constantly until the roux is completely dissolved;
Bring to a boil, then lower to a medium heat and cook until the quail and pheasant are tender (about 1 1/2 hours)
Add chopped green onions and serve with steaming hot white rice, baked sweet potato and a fresh piece of garlic bread… and a good glass of red wine!
Believe me when I tell you that this gumbo is fabulous…the delicate tender white meat of the quail and pheasant marries beautifully with the rich smoked andouille sausage and dark roux flavors!
Sounds like I have found another “favorite”! Although my house is starting to smell like a roux factory and the squirrels, in my yard, are looking a little worried… Two more days and two more gumbos to go…