Rabbit, andouille sausage and wild mushroom gumbo

Yield: 4 servings

Measure 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 \N Bay leaves
½ pounds Andouille sausage, cut into inch links
2 cups Sliced assorted wild
\N \N Mushrooms
3 quarts Water
3 cups Cooked long-grain rice,
\N \N Warm
2 tablespoons Chopped parsley
\N \N Essence

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

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