Rabbit and Andouille Gumbo

2005-05-16

I cook this with rabbit, since I have an abundance of them, but chicken, duck, quail, or venison will work too, whatever you have on hand. If you can’t find andouille sausage, use plain smoked link sausage, or try to find a hot link sausage. That’s the good thing about gumbo – you can’t hardly mess one up after you have a good roux made. Mais dat’s the truth, yeah mon ami!

Ingredients

  • 1 cup flour
  • 1 cup oil
  • 2 - 3 pounds rabbit, boiled and deboned (save stock)
  • 3 cups (or more) chopped onions
  • 1 cup chopped green onions
  • 1/2 cup chopped bell pepper
  • Chopped garlic, to taste
  • 1 pound sausage sliced about 1/4 inch thick
  • Saved stock
  • Salt and Cayenne pepper or hot sauce to taste

Directions

Step 1

First, you make a roux with flour and oil. After it is as dark as you want it, add the onions, green onions, and bell pepper one at a time and stir after each addition. Keep cooking until the onions are clear, stirring occasionally. Add 1 cup of stock to the roux and stir until it makes a thick paste. Put all this into a 4 to 6 quart pot. Add the garlic and stir. Add as much stock as it takes to make it about the consistency of a stew. Stir it and add the rabbit and sausage. Stir and add more stock if needed. Cover and cook on low heat for 2 to 3 hours, stirring occasionally and adding stock as needed.



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