| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Vegetable oil |
| 3/4 |
c |
Flour |
| 2 |
c |
Chopped onions |
| 1/2 |
c |
Chopped bell pepper |
| 1/2 |
c |
Chopped celery |
| 1 |
tb |
Minced garlic |
|
|
Essence |
| 2 |
qt |
Brown stock; (rabbit, beef, veal, etc.) |
| 3 |
|
Bay leaves |
| 1 |
|
Whole rabbit, cut into pieces,; about 2 1/2 pounds |
| 2 |
|
Dozen oysters, shucked with; 1/4 cup of their liquor |
| 3 |
ts |
Fil_ powder |
| 2 |
tb |
Chopped parsley |
|
|
Salt and pepper |
| 2 |
c |
Cooked white rice,; hot |
| 2 |
tb |
Chopped parsley |
INSTRUCTIONS
In a large pot, combine the oil and flour together over medium heat. Stir
the mixture for 15-20 minutes for a dark brown roux. Add the vegetables to
the roux and season with Essence. Cook the vegetables for about 5 minutes
or until they are wilted. Add the stock and bay leaves. Season the rabbit
pieces with Essence and add to the liquid mixture. Bring the liquid up to a
boil and reduce to a simmer. Simmer the gumbo, uncovered for about 2 hours.
Skim off any fat that rises to the surface. Just before serving, add the
oysters and their liquid and continue to simmer for 2-3 minutes or until
the edges of the oysters curl. Remove from the heat and discard the bay
leaves. Stir in the file powder and parsley. Reseason the gumbo is
necessary. Ladle the gumbo over white rice. Garnish with chopped parsley.
Yield: 6 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE2408
Posted to MC-Recipe Digest V1 #281
Date: Wed, 6 Nov 1996 08:18:22 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Having Truth decay? Brush up on your Bible!”