James's Rabbit Sausage Mushroom Gumbo
3 lb Whole rabbit dressed, cut into serving size pieces
1 tbl Rustic Rub see * Note
1 cup Emeril's Rustic Brown Roux see * Note
2 cup Chopped onions
2 cup Chopped celery
1 cup Chopped bell peppers
1 tbl Chopped garlic
1 tbl Chopped shallots
3 tsp Salt
1/4 tsp Cayenne pepper
1/4 tsp Black pepper
3 x Bay leaves
1/2 lb Andouille sausage cut 1/2" links
2 cup Sliced assorted wild mushrooms
3 qt Water
3 cup Cooked long-grain rice warm
2 tbl Chopped parsley
Method :
Season the rabbit. 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 flour and make a 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.
This recipe yields 4 servings.