Name: Rabbit, Andouille Sausage and Wild Mushroom Gumbo
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

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Sam Storms

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 <[email protected]> on Feb 20, 1998

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