Rabbit, Andouille Sausage, and Wild Mushroom Gumbo

  1. Season the rabbit with the Rustic Rub.
  2. In a large pot, heat the oil, over high heat.
  3. When the pan is smoking hot, brown the rabbit, about 3 to 4 minutes on each side.
  4. Remove to a platter and set aside.
  5. Reduce heat to medium, add the brown roux.
  6. Add the onions, celery, bell peppers, shallots, and garlic.
  7. Cook for about 5 minutes, stirring constantly until vegetables are wilted.
  8. Add the salt, cayenne, black pepper, and bay leaves.
  9. Add the rabbit, andouille sausage, and wild mushrooms, and cook for 2 minutes.
  10. Add the water, stirring to mix well.
  11. Bring to a boil and reduce heat to a simmer.
  12. Simmer for 1 hour or until the rabbit is tender.
  13. To assemble, ladle the gumbo into an over-sized bowl and top with the rice.
  14. Garnish with chopped parsley.
  15. Combine all ingredients and store in an airtight container.
  16. Combine all ingredients thoroughly and store in an airtight jar or container.
  17. Yield: about 2/3 cup
  18. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
  19. Published by William and Morrow, 1993.

rabbit, rub, brown roux, onions, celery, bell peppers, garlic, shallots, salt, cayenne pepper, black pepper, bay leaves, sausage, mushrooms, water, rice, parsley, paprika, cayenne, freshly ground black pepper, garlic, onion powder, salt, oregano, thyme, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/rabbit-andouille-sausage-and-wild-mushroom-gumbo-recipe.html (may not work)

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