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@...
12-12-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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