Rabbit, andouille sausage and wild mushroom gumbo
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Rustic Rub |
| 1 | cup | Emeril's Rustic Brown Roux |
| 2 | cups | Chopped onions |
| 2 | cups | Chopped celery |
| 1 | cup | Chopped bell peppers |
| 1 | tablespoon | Chopped garlic |
| 1 | tablespoon | Chopped shallots |
| 3 | teaspoons | Salt |
| ¼ | teaspoon | Cayenne pepper |
| ¼ | teaspoon | Black pepper |
| 3 | Bay leaves | |
| ½ | pounds | Andouille sausage, cut into inch links |
| 2 | cups | Sliced assorted wild |
| Mushrooms | ||
| 3 | quarts | Water |
| 3 | cups | Cooked long-grain rice, |
| Warm | ||
| 2 | tablespoons | Chopped parsley |
| Essence | ||
Directions
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
ESSENCE OF EMERIL SHOW#EE2315