Rabbit and Wild Mushroom Gumbo

6 servings
  • 1 batch of dark roux, recipe follows
  • 10 cups of dark chicken or rabbit stock
  • 1 1/2 cups chopped onions
  • 3/4 cup chopped green peppers
  • 3/ 4 cups 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 teaspoon salt
  • 1 / 2 cup sliced green onions
  • 1 /4 cup chopped parsley
  • Salt and pepper to taste
  • 1 1/2 cup steamed rice
  • ROUX
  • Recipe courtesy of Emeril Lagasse
  • 1 cup flour
  • 1 cup vegetable oil
  • 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.

  • In a black iron skillet, heat the oil over medium high heat until it registers approximately 300 degrees on a deep fat fryer thermometer, approximately 300 degrees. Using a wire whisk , slowly add the flour, stirring constantly until the roux is nutty colored. At this point, the roux is ideal for thickening a light seafood gumbo. (Recipe Below) Continue to cook this roux over medium heat and you will begin to see it change in color, getting darker and more aromatic. Make sure you constantly stir it so it doesn't burn.

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