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Rabbit and Andouille GumboMain Dishes & Casseroles
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Submitted by Dale Carter
on Monday, May 16, 2005
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| Makes: | |
| Prep Time: | 25 minutes |
| Cook Time: | 2 hours, 0 minutes |
| Ready In: | 2 hours, 25 minutes |
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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!
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| 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(I use lot's 'cause I like it) |
1 pound sausage sliced about 1/4 inch thick |
| Saved stock |
Salt and Cayenne pepper or hot sauce to taste |
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| | | Directions | 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. Serve over cooked rice with file' (ground sasafras). I usually don’t use file because it is a thickener and this gumbo should already be thick enough. But you can try file if you want to.
You will have leftovers – that is unless you have company – then you won’t have enough.
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