Kat's Rabbit Sausage Gumbo
1 whl Rabbit - (abt 2 1/2 lbs dressed) cut serving pieces
Bayou Blast see * Note
1 cup Vegetable oil plus
2 tbl Vegetable oil
1 1/4 cup Flour
1 1/2 cup Chopped onions
1 cup Chopped celery
1 cup Chopped bell peppers
Salt to taste
Cayenne to taste
1 lb Smoked sausage cut 1/2" slices
(such as andouille or kilbasa)
3 x Bay leaves
6 cup Dark chicken or other stock
2 tbl Chopped parsley
1/2 cup Chopped green onions
1 tbl File powder
2 cup Cooked long-grain white rice
Method :
Heat 2 tablespoons of the oil in a large cast-iron or enameled cast-iron Dutch
oven, over medium heat. Season the rabbit with Bayou Blast. Dust the rabbit with
1/4 cup of the flour. Sear the rabbit until golden brown on each side, about 2
to 3 minutes. Remove the rabbit and set aside.
Combine the remaining oil and remaining flour and stirring slowly and constantly
for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the
onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or
until wilted. Season with salt and pepper. Add the sausage and bay leaves.
Continue to stir for 3 to 4 minutes. Add the stock. Stir until the roux mixture
and stock are well combined. Bring to a boil, then reduce heat to medium-low.
Cook, uncovered, stirring occasionally, for 1 hour.
Add the rabbit. Simmer for 2 hours. Skim off any fat that rises to the surface.
Remove from the heat. Stir in the parsley, green onions, and file powder. Remove
the bay leaves and serve in deep bowls with rice.
This recipe yields 4 servings.