Wild Rabbit Gumbo with Oysters

10 servings Prep: 30 m Cook: 2 h 30 m Total: 3 h Intermediate
5.0/5 (1)
Wild Rabbit Gumbo with Oysters
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 This wild rabbit gumbo features a dark roux, the holy trinity, fresh oysters, and tender rabbit simmered for hours. Editor’s note: Squirrel and rabbit are interchangeable in recipes. Try substituting squirrel to this dish.

Ingredients

10 servings
  • 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, chopped
  • 2/3 cup scallions green onions
  • 1/3 cup parsley chopped fine
  • 1 pint oysters (about 2 cups or 16 oz)
  • salt and pepper to taste
  • Tabasco to taste

Step-by-Step Instructions

  1. Make a roux in a black iron pot with oil and flour. Cook slowly over low heat until dark brown, stirring occasionally (about 30-45 minutes).
  2. Add onions, bell pepper and celery; cooking until wilted (about 10 minutes).
  3. Season the rabbit pieces with salt and pepper. Add 3 quarts of hot water to the roux, then add Tabasco to taste and the seasoned rabbit. Cook in a covered pot over low heat for 2 hours or until rabbit is very tender.
  4. Add oysters, scallions and parsley. Simmer slowly until edges of oysters begin to curl (about 5-10 minutes).
  5. Serve over rice with filé and French bread.

Common Problems and Solutions

Q: Why is my roux burning?

A: Keep the heat at low to medium-low and stir frequently, especially as it darkens. A dark roux takes patience—30-45 minutes is normal. If it starts to smell burnt rather than nutty, it's ruined and you'll need to start over.

Q: Can I overcook the oysters?

A: Yes! Add them at the very end and only cook until the edges curl. Overcooked oysters become rubbery and lose their delicate flavor. This should only take 5-10 minutes.

Q: How do I know when the rabbit is tender enough?

A: The meat should be falling off the bone and shred easily with a fork. Wild rabbit can be tougher than domestic, so don't rush the 2-hour simmer time.

Tips and Techniques

Season the rabbit pieces with salt and pepper before adding them to the gumbo for better flavor penetration. Wild rabbit tends to be leaner and can be tougher than domestic rabbit, so the long simmer time is important for tenderness.

Ingredient Substitutions

  • wild rabbit: domestic rabbit, chicken thighs, or squirrel
  • fresh oysters: canned oysters (drained)
  • cooking oil: vegetable oil, canola oil, or bacon fat

Equipment Needed

  • heavy-bottomed pot or Dutch oven (for making roux without burning)
  • cast iron pot (traditional for gumbo)
  • wooden spoon for stirring roux

Historical Context

This recipe bridges traditional Cajun hunting culture with coastal Louisiana’s oyster harvest. Wild rabbit was a common protein in rural Acadiana, and adding oysters to game gumbo was a way to stretch the dish and add richness when the oyster season aligned with hunting season.