Rabbit & wild mushroom gumbo

Yield: 6 servings

Measure Ingredient
1.00 recipe dark roux; see * note
10.00 cup dark chicken or rabbit stock
1½ cup chopped onions
¾ cup chopped green peppers
¾ cup chopped celery
1.00 large rabbit; cut into 8 pieces,
1 bones and all
3.00 cup sliced wild mushrooms
1.00 bay leaf
1.00 teaspoon cayenne pepper
2.00 teaspoon salt
½ cup sliced green onions
¼ cup chopped parsley
1 salt; to taste
1 freshly-ground black pepper-- to ta; ste
1½ cup steamed rice

* Note: See the "Light To Dark Roux" recipe which is included in this collection.

In a large cast iron pot, heat your roux. Add onions, green peppers, celery, cook for 5 minutes or until the vegetables are wilted.

Meanwhile, season rabbit pieces with the cayenne pepper and the 2 teaspoons of salt. Add the rabbit and mushrooms to the roux and vegetables and cook for 15 minutes. Add stock to the pot and bring up to a boil. Reduce heat and simmer for 40 minutes. Taste and adjust seasonings. Add green onions and parsley. Serve with steamed rice.

This recipe yields 6 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2226 broadcast 11-05-1997) Downloaded from their Web-Site -

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

11-13-1997

Recipe by: Emeril Lagasse

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