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Wild Rabbit Gumbo with OystersMain Dishes & Casseroles
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Submitted by Chef Rico Daniels
France,
on Friday, November 19, 2004
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| Makes: | 10 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 2 hours, 0 minutes |
| Ready In: | 2 hours, 30 minutes |
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Gotta Love this Chef, his cooking and his comments: Chef Rico writes -I got Canadian Cajun blood back on my Mom's side which makes me 1/32nd Cajun. I'm sure it's all in my right foot cos that's the one that taps the hardest when I play Clifton Chenier on the stereo. The left foot is definitely Irish. It can be confusing. LOL
Editor's' note: Squirrel and rabbit are interchangeable in recipes. Try substituting squirrel to this dish. |
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| Ingredients |
| 1 rabbit cut into pieces |
1/2 cup cooking oil |
| 1/2 cup flour |
3 onions chopped |
| 1 bell pepper chopped |
1/2 cup celery |
| 2/3 cup scallions green onions |
1/3 cup parsley chopped fine |
| 1 pint oysters |
salt and pepper to taste |
| Tabasco to taste |
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| | | Directions | Make a roux in a black iron pot with oil and flour. Cook slowly over low heat until dark brown, stirring occasionally. Add onions, bell pepper and celery; cooking until wilted. Add seasonings and 3 quarts of hot water, then add seasonings and the seasoned rabbit and cook in a covered pot over low heat for 2 hours or until rabbit is very tender. Add oysters, scallions and parsely. Simmer slowly until edges of oysters begin to curl. Serve over rice with file' and French bread
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