Rabbit & oyster gumbo

Yield: 6 servings

Measure Ingredient
¾ cup vegetable oil
¾ cup flour
2.00 cup chopped onions
½ cup chopped bell pepper
½ cup chopped celery
1.00 tablespoon minced garlic
1 emeril's essence; see * note
2.00 quart brown stock
1 (rabbit; beef, veal, etc.)
3.00 bay leaves
2½ pounds rabbit; cut into pieces
2.00 dozen oysters; shucked
¼ cup oyster's liquor; from above
3.00 teaspoon file powder
2.00 tablespoon chopped parsley
1 salt; to taste
1 freshly-ground black pepper; to taste
2.00 cup cooked white rice; hot
2.00 tablespoon chopped parsley

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

In a large pot, combine the oil and flour together over medium heat.

Stir the mixture for 15 to 20 minutes for a dark brown roux. Add the vegetables to the roux and season with Emeril's Essence. Cook the vegetables for about 5 minutes or until they are wilted. Add the stock and bay leaves. Season the rabbit pieces with the Essence and add to the liquid mixture. Bring the liquid up to a boil and reduce to a simmer. Simmer the gumbo, uncovered for about 2 hours. Skim off any fat that rises to the surface. Just before serving, add the oysters and their liquid and continue to simmer for 2 to 3 minutes or until the edges of the oysters curl. Remove from the heat and discard the bay leaves. Stir in the file powder and parsley. Re-season the gumbo if necessary. Ladle the gumbo over white rice. Garnish with chopped parsley. This recipe yields 6 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2408 broadcast 10-30-1996) Downloaded from their Web-Site -

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


Recipe by: Emeril Lagasse

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