| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Dutch |
Emlive08 |
4 |
servings |
INGREDIENTS
| 1 |
|
Whole Rabbit – (abt 2 1/2 lbs dressed); cut serving pieces |
|
|
Bayou Blast; see * Note |
| 1 |
c |
Vegetable oil; plus |
| 2 |
tb |
Vegetable oil |
| 1 1/4 |
c |
Flour |
| 1 1/2 |
c |
Chopped onions |
| 1 |
c |
Chopped celery |
| 1 |
c |
Chopped bell peppers |
|
|
Salt; to taste |
|
|
Cayenne; to taste |
| 1 |
lb |
Smoked sausage; cut 1/2" slices |
|
|
(such as andouille or kilbasa) |
| 3 |
|
Bay leaves |
| 6 |
c |
Dark chicken or other stock |
| 2 |
tb |
Chopped parsley |
| 1/2 |
c |
Chopped green onions |
| 1 |
tb |
File powder |
| 2 |
c |
Cooked long-grain white rice |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
Heat 2 tablespoons of the oil in a large cast-iron or enameled cast-iron
Dutch oven, over medium heat. Season the rabbit with Bayou Blast. Dust the
rabbit with 1/4 cup of the flour. Sear the rabbit until golden brown on
each side, about 2 to 3 minutes. Remove the rabbit and set aside. Combine
the remaining oil and remaining flour and stirring slowly and constantly
for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add
the onions, celery, and bell peppers and continue to stir for 4 to 5
minutes, or until wilted. Season with salt and pepper. Add the sausage and
bay leaves. Continue to stir for 3 to 4 minutes. Add the stock. Stir until
the roux mixture and stock are well combined. Bring to a boil, then reduce
heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Add
the rabbit. Simmer for 2 hours. Skim off any fat that rises to the surface.
Remove from the heat. Stir in the parsley, green onions, and file powder.
Remove the bay leaves and serve in deep bowls with rice. This recipe yields
4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B79)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-10-1999
Recipe by: Emeril Lagasse
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