Sea Finley’s Dove Etoufee at Cheyenne Signature Lodge

Sea Finley’s Dove Etoufee at Cheyenne Signature Lodge
Sea Finley’s Dove Etoufee at Cheyenne Signature Lodge

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

- 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.

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