Rabbit and Andouille Gumbo
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
Step-by-Step Instructions
- First, you make a roux with flour and oil. Cook on medium heat, stirring constantly, for 20-30 minutes until it reaches a rich chocolate brown color. 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 rice.
Common Problems and Solutions
Q: Why is my roux burning?
A: Keep the heat at medium and stir constantly with a whisk or wooden spoon. Never leave the roux unattended - it can go from perfect to burned in seconds. If you see black specks, you have to start over.
Q: How dark should the roux be for gumbo?
A: For this rabbit gumbo, aim for a rich chocolate brown or dark peanut butter color. It should take 20-30 minutes of constant stirring. The darker the roux, the richer the flavor, but be careful not to burn it.
Q: My gumbo is too thin/too thick - what do I do?
A: Gumbo consistency is flexible - some like it like stew, others prefer it more soupy. Add more stock to thin it out, or simmer uncovered to thicken. You can also add a bit more roux if you have extra.
Tips and Techniques
Save your rabbit stock from boiling the meat - it adds tremendous flavor to the gumbo. If using chicken or other meats instead, make sure to use homemade stock if possible. The roux-making is the critical step: constant stirring and patience are key. Don’t rush it or try to increase the heat.
Ingredient Substitutions
- rabbit: chicken, duck, quail, or venison
- andouille sausage: smoked kielbasa, hot link sausage, or smoked turkey sausage
- homemade stock: store-bought chicken or vegetable stock
Equipment Needed
- Heavy-bottomed pot or Dutch oven (4-6 quart)
- Wooden spoon or whisk for making roux
- Large stockpot for boiling rabbit
Historical Context
Gumbo is one of the hallmark dishes of Louisiana cooking, with roots in West African, French, Spanish, and Native American cuisines. Using rabbit was common in rural Acadiana where hunting provided much of the protein, and andouille sausage adds the smoky, spicy notes that define Cajun gumbo.
