New Orleans Dove Recipe
Warm and full of spice, this dove recipe with a Creole twist will have you wishing you were on Bourbon Street
- 16 dove breasts, boned
- 1 1/2 cups bulk spicy Italian sausage
- Creole seasoning
- 1 cup okra
- 4 cups fresh tomatoes, chopped
- 1 onion, chopped
- 2 celery stalks, chopped
- 1/2 cup green bell pepper, chopped
- Homemade chicken broth
- 2 cups raw rice
- 2 cups shrimp
- Salt and pepper to taste
In a heavy skillet, sprinkle sausage with creole seasoning and fry until completely cooked. Remove sausage, drain well and place in a Dutch oven.
Sprinkle the dove breasts with creole seasoning and brown all sides in the grease; remove place in the Dutch oven.
Now add the onion, celery and bell pepper in the sausage grease and fry until tender. Drain and place in Dutch oven. Add the tomatoes and enough chicken broth to cover all. Bring to a boil and simmer for 1 hour; or until the dove is cooked through. Season again if needed.
Add the raw rice and shrimp. Simmer until rice is cooked and serve.
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