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Rabbit, Andouille Sausage And Wild Mushroom Gumbo

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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 <molony@scsn.net> on Feb 20, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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