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Ingredients

• 1 (2 3/4-pound) pheasant
• Cooking spray
• 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

Description

A Flavorful Sausage Often Found In Traditional Louisiana Gumbo, Andouille (an-DOO-ee) Packs A Spicy Punch. If You Prefer A Milder Option, Substitute Kielbasa, Or Use Less Hot Sauce. This Recipe Halves Easily, And You Can Freeze The Cooked Pheasant Meat Fo

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