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