| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 | Rabbit, about 3 pounds | |
| dressed cut into serving | ||
| pieces | ||
| 1 | T | Rustic Rub |
| 1 | c | Emeril's Rustic Brown Roux |
| 2 | c | Chopped onions |
| 2 | c | Chopped celery |
| 1 | c | Chopped bell peppers |
| 1 | T | Chopped garlic |
| 1 | T | Chopped shallots |
| 3 | t | Salt |
| 1/4 | t | Cayenne pepper |
| 1/4 | t | 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 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 2707
Calories From Fat: 286
Total Fat: 32.3g
Cholesterol: 99.3mg
Sodium: 8054.5mg
Potassium: 4330.3mg
Carbohydrates: 519g
Fiber: 37.9g
Sugar: 87.7g
Protein: 97.2g