- 1 whole rabbit, cut into serving pieces (about 2 1/2 pounds dressed)
- Essence, recipe follows
- 1 cup plus 2 tablespoons vegetable oil
- 1 1/4 cup flour
- 1 1/2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped bell peppers
- 1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
- 3 bay leaves
- 6 cups dark chicken or other stock
- 2 tablespoons chopped parsley
- 1/2 cup chopped green onions
- 1 tablespoon file powder
- 2 cups cooked long grain white rice
- Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Heat 2 tablespoons of the oil in a large cast-iron or enameled cast-iron Dutch oven, over medium heat. Season the rabbit with Essence. Dust the rabbit with 1/4 cup of the flour. Sear the rabbit until golden brown on each side, about 2 to 3 minutes. Remove the rabbit and set aside.
Combine the remaining oil and remaining flour and stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Season with salt and pepper. Add the sausage and bay leaves. Continue to stir for 3 to 4 minutes. Add the stock. Stir until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
Add the rabbit. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls with rice.Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.