Rabbit and wild mushroom gumbo
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Recipe Dark Roux; see * Note | |
| 10 | cups | Dark chicken or rabbit stock |
| 1½ | cup | Chopped onions |
| ¾ | cup | Chopped green peppers |
| ¾ | cup | Chopped celery |
| 1 | large | Rabbit; cut into 8 pieces, bones and all |
| 3 | cups | Sliced wild mushrooms |
| 1 | Bay leaf | |
| 1 | teaspoon | Cayenne pepper |
| 2 | teaspoons | Salt |
| ½ | cup | Sliced green onions |
| ¼ | cup | Chopped parsley |
| Salt; to taste | ||
| Freshly-ground black pepper-- to taste | ||
| 1½ | cup | Steamed rice |
Directions
* 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.
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