Rabbit And Oyster Gumbo

Recipe Ingredients

3/4 cup	177ml	Vegetable oil
3/4 cup	46g / 1.6oz	Flour
2 cups	125g / 4.4oz	Chopped onions
1/2 cup	73g / 2.6oz	Chopped bell pepper
1/2 cup	55g / 1.9oz	Chopped celery
1 tablespoon	15ml	Minced garlic
		Emeril's Essence - see * Note
2		Brown stock
		(rabbit, beef, veal, etc.)
3		Bay leaves
2 1/2 lbs	1135g / 40oz	Rabbit - cut into pieces
2		Oysters - shucked
1/4 cup	59ml	Oyster's liquor - from above
3 teaspoons	15ml	File powder
2 tablespoons	30ml	Chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	320g / 11oz	Cooked white rice - hot
2 tablespoons	30ml	Chopped parsley

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

In a large pot, combine the oil and flour together over medium heat. Stir the mixture for 15 to 20 minutes for a dark brown roux. Add the vegetables to the roux and season with Emeril's Essence. Cook the vegetables for about 5 minutes or until they are wilted. Add the stock and bay leaves. Season the rabbit pieces with the Essence and add to the liquid mixture. Bring the liquid up to a boil and reduce to a simmer. Simmer the gumbo, uncovered for about 2 hours. Skim off any fat that rises to the surface.

Just before serving, add the oysters and their liquid and continue to simmer for 2 to 3 minutes or until the edges of the oysters curl. Remove from the heat and discard the bay leaves. Stir in the file powder and parsley. Re-season the gumbo if necessary. Ladle the gumbo over white rice. Garnish with chopped parsley.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2408 broadcast 10-30-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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