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re: My dove and sausage gumbo (title changed)

Posted on 11/7/15 at 2:50 pm to
Posted by LSU-MNCBABY
Knightsgate
Member since Jan 2004
24375 posts
Posted on 11/7/15 at 2:50 pm to
I use a 50/50 mix of chicken and veal stock for all my non seafood gumbos.

I really like that extra layer of flavor the veal adds.
Posted by BugAC
St. George
Member since Oct 2007
52942 posts
Posted on 11/7/15 at 4:27 pm to


Now to bring it to a simmer. I used a brine on the dove, but afraid it might have made it too salty. Hopefully 2 hours + in the pot will suck out some of that salt.
This post was edited on 11/7/15 at 4:27 pm
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