Rabbit, andouille sausage & wild mushroom gumbo

4 servings

Ingredients

Quantity Ingredient
3.00 pounds whole rabbit; dressed, cut into
1 ; serving size pieces
1.00 tablespoon rustic rub; see * note
1.00 cup emeril's rustic brown roux; see * note
2.00 cup chopped onions
2.00 cup chopped celery
1.00 cup chopped bell peppers
1.00 tablespoon chopped garlic
1.00 tablespoon chopped shallots
3.00 teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
3.00 bay leaves
½ pounds andouille sausage; cut 1/2” links
2.00 cup sliced assorted wild mushrooms
3.00 quart water
3.00 cup cooked long-grain rice; warm
2.00 tablespoon chopped parsley

Directions

* Note: See the “Emeril's Rustic Brown Roux” and “Rustic Rub - {Emeril’s Rustic Seasoning}” recipes which are included in this collection.

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. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2315 broadcast 03-17-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-17-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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