Season the cleaned doves generously with Tony Chachere’s Original Seasoning (including hearts and gizzards) overnight in fridge. Be sure to remove the grit sacks from the gizzards before cooking.
Chop four stalks celery, two big onions, and two green bell peppers
Brown doves in vegetable oil in a large pot. Remove browned hearts & gizzards first, then remove browned doves and add celery, onion, and bell pepper to pot.
When veggies are cooked, add chicken broth and equal amount of water. Stir and let come to a boil. Add Tony’s Gravy Mix to 1 cup of water and add it in. Stir and sprinkle in a little more gravy mix to taste and color.
Add doves, hearts, and gizzards and then add 1-2 cans of Campbell’s golden mushroom soup. Make sure the doves are below the gravy level. Add gravy and water as needed.
Cover and turn flame down to simmer. Cook for two hours, stirring every 30 minutes. Try the dove to see if it’s tender after the two hours have gone by. If not, cook longer and until the dove meat is tender.
Serve over rice