Rabbit, Andouille Sausage And Wild Mushroom Gumbo

Recipe Ingredients

3 lbs	1362g / 48oz	Whole rabbit - dressed, cut into serving size pieces
1 tablespoon	15ml	Rustic Rub - see * Note
1 cup	237ml	Emeril's Rustic Brown Roux - see * Note
2 cups	125g / 4.4oz	Chopped onions
2 cups	220g / 7.8oz	Chopped celery
1 cup	146g / 5.1oz	Chopped bell peppers
1 tablespoon	15ml	Chopped garlic
1 tablespoon	15ml	Chopped shallots
3 teaspoons	15ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
1/4 teaspoon	1.3ml	Black pepper
3		Bay leaves
1/2 lb	227g / 8oz	Andouille sausage - cut 1/2" links
2 cups	474ml	Sliced assorted wild mushrooms
3		Water
3 cups	480g / 16oz	Cooked long-grain rice - warm
2 tablespoons	30ml	Chopped parsley

Recipe Instructions

* Note: See the "Emeril's Rustic Brown Roux" and "Rustic Rub - {Emeril's Rustic Seasoning}" recipes which are included in this collection.

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.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2315 broadcast 03-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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