Rabbit and wild mushroom gumbo

6 Servings

Ingredients

Quantity Ingredient
1 Recipe Dark Roux; see * Note
10 cups Dark chicken or rabbit stock
1½ cup Chopped onions
¾ cup Chopped green peppers
¾ cup Chopped celery
1 large Rabbit; cut into 8 pieces, bones and all
3 cups Sliced wild mushrooms
1 Bay leaf
1 teaspoon Cayenne pepper
2 teaspoons Salt
½ cup Sliced green onions
¼ cup Chopped parsley
Salt; to taste
Freshly-ground black pepper-- to taste
1½ cup Steamed rice

Directions

* Note: See the "Light To Dark Roux" recipe which is included in this collection.

In a large cast iron pot, heat your roux. Add onions, green peppers, celery, cook for 5 minutes or until the vegetables are wilted. Meanwhile, season rabbit pieces with the cayenne pepper and the 2 teaspoons of salt.

Add the rabbit and mushrooms to the roux and vegetables and cook for 15 minutes. Add stock to the pot and bring up to a boil. Reduce heat and simmer for 40 minutes. Taste and adjust seasonings. Add green onions and parsley. Serve with steamed rice.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2226 broadcast 11-05-1997) Downloaded from their Web-Site -

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

~or- MAD-SQUAD@...

11-13-1997

Recipe by: Emeril Lagasse

Related recipes