Rabbit, Andouille Sausage, and Wild Mushroom Gumbo (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 rabbit, about 3 pounds, dressed, cut into serving pieces |
1 tablespoon rustic rub, recipe follows |
1 cup brown roux |
2 cups chopped onions |
2 cups chopped celery |
1 cup chopped bell peppers |
1 tablespoon chopped garlic |
1 tablespoon chopped shallots |
3 teaspoon salt |
1/4 teaspoon cayenne pepper |
1/4 teaspoon black pepper |
3 bay leaves |
1/2 pound andouille sausage, cut into 1/2-inch links |
2 cups sliced assorted wild mushrooms |
3 quarts water |
3 cups cooked long-grain rice, warm |
2 tablespoon chopped parsley |
essence, recipe follows |
8 tablespoons paprika |
3 tablespoons cayenne |
5 tablespoons freshly ground black pepper |
6 tablespoons garlic powder |
3 tablespoons onion powder |
6 tablespoons salt |
2 1/2 tablespoons dried oregano |
2 1/2 tablespoons dried thyme |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. 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.
2. Emeril's Rustic Rub:
3. Combine all ingredients and store in an airtight container.
4. Essence (Emeril's Creole Seasoning):
5. Combine all ingredients thoroughly and store in an airtight jar or container.
6. Yield: about 2/3 cup
7. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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