Wild Rabbit Gumbo with Oysters

  • Yield : 10
  • Servings : 10
  • Prep Time : 30m
  • Cook Time : 2:0 h
  • Ready In : 2:30 h
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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.


  • 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


Step 1

Make a roux in a black iron pot with oil and flour. Cook slowly over low heat until dark brown, stirring occasionally.

Step 2

Add onions, bell pepper and celery; cooking until wilted.

Step 3

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.

Step 4

Add oysters, scallions and parsley. Simmer slowly until edges of oysters begin to curl.

Step 5

Serve over rice with file' and French bread


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