RecipeJungle
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Rabbit, Andouille Sausage and Wild Mushroom Gumbo Title: Rabbit, Andouille Sausage and Wild Mushroom Gumbo Categories: None Yield: 1 Servings 1 Rabbit; about 3 pounds, -dressed, cut into serving -pieces 1 tb Rustic Rub 1 c Emeril's Rustic Brown Roux 2 c Chopped onions 2 c Chopped celery 1 c Chopped bell peppers 1 tb Chopped garlic 1 tb Chopped shallots 3 ts Salt 1/4 ts Cayenne pepper 1/4 ts Black pepper 3 Bay leaves 1/2 lb Andouille sausage; cut into -1/2-inch links 2 c Sliced assorted wild -mushrooms 3 qt Water 3 c Cooked long-grain rice; warm 2 tb Chopped parsley Essence ESSENCE OF EMERIL SHOW#EE2315 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. Yield: 4 servings Posted to recipelu-digest by molony |