Rabbit and Oyster Gumbo

Total Time:
2 hr 50 min
15 min
2 hr 35 min

6 servings

  • 3/4 cup vegetable oil
  • 3/4 cup flour
  • 2 cups chopped onions
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped celery
  • 1 tablespoon minced garlic
  • Essence, recipe follows
  • 2 quarts brown stock (rabbit, beef, veal, etc.)
  • 3 bay leaves
  • 1 whole rabbit, cut into pieces, about 2 1/2 pounds
  • 2 dozen oysters, shucked with 1/4 cup of their liquor
  • 3 teaspoons file powder
  • 2 tablespoons chopped parsley
  • Salt and pepper
  • 2 cups cooked white rice, hot
  • 2 tablespoons chopped parsley
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 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 oregano
  • 1 tablespoon dried thyme
  • 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 Essence. Cook the vegetables for about 5 minutes or until they are wilted. Add the stock and bay leaves. Season the rabbit pieces with 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. Reseason the gumbo is necessary. Ladle the gumbo over white rice. Garnish with chopped parsley.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

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