| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <molony@scsn.net> on Feb 20, 1998
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