Creole rabbit

Yield: 6 servings

Measure Ingredient

1 rabbit, skinned, - cleaned, & quartered 1 c celery, chopped 1 ts ground red pepper ¼ c green pepper, chopped ¼ ts black pepper 2 c dark brown roux 1 ts garlic powder 4 ea sweet potatoes, peeled 1 ts white pepper 1 c onions, chopped 2 bay leaves ¼ stick margarine 1 ts salt 2 c hot water

In a bowl, combine seasonings: set aside. Place 2 cups of boiling water in a saucepan. Add half of the seasoning mix. Place rabbit parts in pan; parboil on both sides until tender. The majority of the water should be removed at this time. remove rabbit & set aside. In same saucepan, melt margarine at 400 degrees. Add vegetables,except potatoes, & saute until tender. Slowly blend in roux & remaining seasonings; mix well. Briskly saute for 5 minutes. In a lightly oiled casserole dish, arrange rabbit parts. Circle with sweet potatoes & cover with sauce. bake at 350 degrees until rabbit is extremely tender.

Source: The CAJUN GOURMET Afloat & on the road isbn 09627946-1-9 Typos: BUD WALL

Submitted By MAHLON WALL On 12-14-94

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