The Best Creole Pheasant Gumbo Recipe
Get a taste of New Orleans with this savory and delicious Creole Pheasant Gumbo Recipe! Smoky sausage, vegetables, spices and succulent pheasant make it an awesome pheasant recipe that’s great for sharing.
Servings: 6 servings
Ingredients
- 4 pheasant breasts
- 1 cup vegetable oil
- 1 cup all purpose flour
- 1 cup yellow onion, diced
- 1 cup celery, diced
- 1 cup bell pepper, diced
- 1 tablespoon minced garlic
- 6 cups chicken broth
- 1 10-ounce can Rotel diced tomatoes with green chilies
- ½ teaspoon salt
- ½ teaspoon celery salt
- ¼ teaspoon cayenne pepper
- ½ pound andouille smoked sausage, sliced into ½-inch pieces
- ½ pound raw, whole, head-on medium sized (30-50 count) shrimp
- 1 tablespoon file gumbo powder
- ½ cup green onions, chopped
- 2 cups white rice, cooked
- hot pepper sauce
Instructions
- Poach the pheasant breasts by placing them in a Dutch oven, and cover with water. Bring to a boil, then reduce the heat to medium-low and simmer for 10-12 minutes or until the internal temperature of the pheasant reaches 160 degrees F. I use this instant read meat thermometer to check as overcooked pheasant will be dry and awful.
- Transfer the pheasant to a cutting board or bowl and shred it with 2 forks and place in the refrigerator until later.
- Combine the vegetable oil and flour in the Dutch oven over medium heat. Whisk slowly and constantly for 20 to 25 minutes to make a brown roux, the color of a copper penny.
- Add the onion, celery, and bell pepper and continue to stir for about 5 minutes, until softened.
- Add the minced garlic and sauté another 2 minutes.
- Add the chicken broth, diced tomatoes, salt, celery salt, and cayenne. Stir until the roux mixture and broth are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 20 minutes.
- Turn off the heat, add the shrimp and sausage and cooked pheasant and stir to combine. Add the file powder and green onions while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice with hot pepper sauce so everyone can choose whether or not they want it spicy or not.
