Firehouse gumbo

Yield: 4 servings

Measure Ingredient
1 Whole Rabbit - (abt 2 1/2 lbs dressed); cut serving pieces
Bayou Blast; see * Note
1 cup Vegetable oil; plus
2 tablespoons Vegetable oil
1¼ cup Flour
1½ cup Chopped onions
1 cup Chopped celery
1 cup Chopped bell peppers
Salt; to taste
Cayenne; to taste
1 pounds Smoked sausage; cut 1/2" slices
(such as andouille or kilbasa)
3 Bay leaves
6 cups Dark chicken or other stock
2 tablespoons Chopped parsley
½ cup Chopped green onions
1 tablespoon File powder
2 cups Cooked long-grain white rice

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Heat 2 tablespoons of the oil in a large cast-iron or enameled cast-iron Dutch oven, over medium heat. Season the rabbit with Bayou Blast. Dust the rabbit with ¼ cup of the flour. Sear the rabbit until golden brown on each side, about 2 to 3 minutes. Remove the rabbit and set aside. Combine the remaining oil and remaining flour and stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Season with salt and pepper. Add the sausage and bay leaves. Continue to stir for 3 to 4 minutes. Add the stock. Stir until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Add the rabbit. Simmer for 2 hours. Skim off any fat that rises to the surface.

Remove from the heat. Stir in the parsley, green onions, and file powder.

Remove the bay leaves and serve in deep bowls with rice. This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B79)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

02-10-1999

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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