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Categories:
rabbit Rub brown roux onions celery bell peppers garlic shallots salt cayenne pepper black pepper bay leaves sausage mushrooms water rice parsley paprika cayenne freshly ground black pepper garlic onion powder salt oregano thyme paprika salt garlic black pepper onion powder cayenne pepper dried leaf oregano thyme
Viewed: 24 - Published at: 2 years agoIngredients
- 1 rabbit, about 3 pounds, dressed, cut into serving pieces
- 1 tablespoon Rustic Rub, recipe follows
- 1 cup brown roux
- 2 cups chopped onions
- 2 cups chopped celery
- 1 cup chopped bell peppers
- 1 tablespoon chopped garlic
- 1 tablespoon chopped shallots
- 3 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 3 bay leaves
- 1/2 pound andouille sausage, cut into 1/2-inch links
- 2 cups sliced assorted wild mushrooms
- 3 quarts water
- 3 cups cooked long-grain rice, warm
- 2 tablespoon chopped parsley
- Essence, recipe follows
- 8 tablespoons paprika
- 3 tablespoons cayenne
- 5 tablespoons freshly ground black pepper
- 6 tablespoons garlic powder
- 3 tablespoons onion powder
- 6 tablespoons salt
- 2 1/2 tablespoons dried oregano
- 2 1/2 tablespoons dried thyme
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Method
- Season the rabbit with the Rustic Rub.
- In a large pot, heat the oil, over high heat.
- When the pan is smoking hot, brown the rabbit, about 3 to 4 minutes on each side.
- Remove to a platter and set aside.
- Reduce heat to medium, add the brown roux.
- Add the onions, celery, bell peppers, shallots, and garlic.
- Cook for about 5 minutes, stirring constantly until vegetables are wilted.
- Add the salt, cayenne, black pepper, and bay leaves.
- Add the rabbit, andouille sausage, and wild mushrooms, and cook for 2 minutes.
- Add the water, stirring to mix well.
- Bring to a boil and reduce heat to a simmer.
- Simmer for 1 hour or until the rabbit is tender.
- To assemble, ladle the gumbo into an over-sized bowl and top with the rice.
- Garnish with chopped parsley.
- Combine all ingredients and store in an airtight container.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
- Published by William and Morrow, 1993.
