16 servings (serving size: 1/4 cup rice, 1/2 cup gumbo, and about 2 teaspoons green onions)
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
1 (2 3/4-pound) pheasant
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons butter
3 tablespoons all-purpose flour
2 teaspoons canola oil
1 1/2 cups chopped yellow onion
1 1/2 cups chopped green bell pepper
1 1/2 cups chopped celery
1 teaspoon herbes de Provence
5 garlic cloves, minced
2 bay leaves
4 ounces andouille sausage, diced
6 cups fat-free, less-sodium chicken broth
1 1/2 teaspoons Creole seasoning
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons hot pepper sauce (such as Tabasco)
1 cup shucked oysters, undrained
1 teaspoon filé powder
4 cups hot cooked rice
3/4 cup thinly sliced green onions
How to Make It
Preheat oven to 425°.
Remove neck and giblets from pheasant; discard. Place pheasant in a small roasting pan coated with cooking spray. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper under loosened skin and over breast and drumsticks. Bake at 425° for 10 minutes. Cover legs with foil.
Reduce oven temperature to 350°. (Do not remove pheasant from oven.) Bake pheasant 30 minutes or until juices run clear. Cool. Remove and discard skin. Remove meat from bones; shred meat. Discard bones.
Melt butter in a small saucepan over medium-high heat. Gradually add flour to butter, stirring with a whisk until smooth. Cook 7 minutes or until dark brown, stirring constantly with a whisk. Remove from heat.
Heat oil in a Dutch oven over medium-high heat. Add yellow onion, bell pepper, and celery to pan; sauté 6 minutes, stirring occasionally. Add herbes de Provence, garlic, and bay leaves; saute 3 minutes, stirring constantly. Add shredded pheasant and sausage to pan; sauté 5 minutes. Add flour mixture; cook 30 seconds, stirring well. Stir in broth; bring to a boil. Reduce heat, and simmer 30 minutes (skim foam from surface, if necessary). Stir in Creole seasoning, Worcestershire, and hot pepper sauce; cook 30 minutes, stirring occasionally. Add oysters; cook 2 minutes or until edges begin to curl. Remove from heat. Stir in filé powder. Discard bay leaves. Serve over rice; sprinkle with green onions.
Commander's Palace Restaurant, New Orleans, Louisiana