Menu Enter a recipe name, ingredient, keyword...

Sea Finley’s Dove Etoufee at Cheyenne Signature Lodge


Google Ads
Rate this recipe 0/5 (0 Votes)
Sea Finley’s Dove Etoufee at Cheyenne Signature Lodge 0 Picture


  • 3 sticks unsalted butter
  • 6-8 tablespoons all-purpose flour (use what you need to make a roux)
  • 3 cups chopped yellow onions
  • 1.5 cups chopped celery
  • 1.5 cups chopped green bell peppers
  • 3/4 cup chopped green onions
  • 3 tablespoon minced garlic
  • 6 bay leaves
  • 3 teaspoon salt
  • 3/4 teaspoon cayenne
  • 3/4 teaspoon paprika
  • 2 Tablespoons Crystal Hot Sauce
  • 1 1/2 cups seafood or shrimp stock
  • 3-4 boneless dove breasts per guest
  • 1/2 lemon to squeeze
  • 4 tablespoons chopped fresh parsley leaves, plus more for garnish



Step 1

- Season the dove breast with your favorite Cajun seasoning and sear on both sides in a sauté pan with olive oil and butter. Set aside to cool. When cool, dice all of the breast meat into 1/2 inch cubes and hold.

- In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a medium roux. Should start to smell like peanut butter.

- Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.

- Add the Crystal Hot Sauce, paprika and cook for 2 to 3 minutes. Add the stock and diced dove breast and bring to a low boil. Reduce the heat and simmer until thickened. Squeeze the 1/2 lemon into the pot, discard.

- Stir in the parsley and remove from the heat.

- Adjust the seasoning, to taste. Serve over white rice, garnished with additional parsley.

Review this recipe