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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

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