Roasted Pheasant and Oyster Gumbo

Roasted Pheasant and Oyster Gumbo
Photo by Becky Luigart-Stayner

Ingredients

  • ½ teaspoon freshly ground black pepper
  • 4 ounces andouille sausage, diced
  • ½ teaspoon kosher salt
  • 1 teaspoon herbes de Provence
  • 3 tablespoons all-purpose flour
  • 4 cups hot cooked rice
  • 1 ½ cups chopped green bell pepper
  • + 31 more ingredients
    • 1 ½ cups chopped celery
    • 2 teaspoons canola oil
    • 1 ½ teaspoons Worcestershire sauce
    • 5 garlic cloves, minced
    • ¾ cup thinly sliced green onions
    • ½ teaspoon kosher salt
    • 1 teaspoon herbes de Provence
    • Cooking spray
    • 3 tablespoons all-purpose flour
    • 1 ½ cups chopped green bell pepper
    • 1 (2 3/4-pound) pheasant
    • 4 cups hot cooked rice
    • 1 ½ cups chopped celery
    • 1 teaspoon filé powder
    • 1 ½ teaspoons Worcestershire sauce
    • 1 ½ teaspoons Creole seasoning
    • 1 cup shucked oysters, undrained
    • 6 cups fat-free, less-sodium chicken broth
    • 2 tablespoons butter
    • 1 ½ cups chopped yellow onion
    • Cooking spray
    • 1 (2 3/4-pound) pheasant
    • 1 ½ teaspoons hot pepper sauce (such as Tabasco)
    • 1 ½ teaspoons hot pepper sauce (such as Tabasco)
    • 5 garlic cloves, minced
    • ¾ cup thinly sliced green onions
    • ½ teaspoon freshly ground black pepper
    • 2 bay leaves
    • 4 ounces andouille sausage, diced
    • 2 bay leaves
    • 2 teaspoons canola oil

1. Preheat oven to 425°.2. Remove neck and giblets from pheasant; discard. Place pheasant in a small roasting pan coated with cooking spray. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub 1/2 teaspoon salt and 1/2 te...

View full recipe at My Recipes

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