Season 9 Episode 9

Tip Of The Week.

Boating season is pretty much over so it is a great time to pull boats out of the water and get them ready for winter storage. Drain the gas out of it or at least put conditioner in the tank. Drain all water from the craft. It is a good idea to try to find a place to store it out of the weather. If possible put all cloth items in totes to keep the mice out and a healthy dose of mothballs may also help to deter the little varmints. Don’t forget to check over your trailer to keep it mechanically sound.

 

Recipe Of The Week.

NEW ORLEANS DOVE RECIPE

INGREDIENTS

16 dove breasts, boned
1-1/2 cups bulk spicy Italian sausage
Creole seasoning
1 cup okra
4 cups fresh tomatoes, chopped
1 onion, chopped
2 celery stalks, chopped
1/2 cup green bell pepper, chopped
Chicken broth

2 cups raw rice
2 cups shrimp
Creole seasoning, to taste
salt and pepper to taste

DIRECTIONS
In a heavy skillet, sprinkle sausage with creole seasoning and fry until completely cooked. Remove sausage, drain well and place in a dutch oven.

Sprinkle the dove breasts with creole seasoning and brown all sides in the grease; remove place in the dutch oven.

Now add the onion, celery and bell pepper in the sausage grease and fry until tender. Drain and place in dutch oven. Add the tomatoes and enough chicken broth to cover all. Bring to a boil and simmer for a good hour; or until the dove is cooked through. Season again if needed.

Add the raw rice and shrimp. Simmer until rice is cooked and serve.

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