Rabbit And Wild Mushroom Gumbo

Recipe Ingredients

1		Dark Roux - see * Note
10 cups	2370ml	Dark chicken or rabbit stock
1 1/2 cups	93g / 3.3oz	Chopped onions
3/4 cup	109g / 3.8oz	Chopped green peppers
3/4 cup	82g / 2.9oz	Chopped celery
1 cup	237ml	Rabbit - cut into 8 pieces, (large)
		Bones and all
3 cups	711ml	Sliced wild mushrooms
1		Bay leaf
1 teaspoon	5ml	Cayenne pepper
2 teaspoons	10ml	Salt
1/2 cup	31g / 1.1oz	Sliced green onions
1/4 cup	36g / 1.3oz	Chopped parsley
		Salt - to taste
		Freshly-ground black pepper-- to taste
1 1/2 cups	240g / 8.5oz	Steamed rice

Recipe Instructions

* Note: See the "Light To Dark Roux" recipe which is included in this collection.

In a large cast iron pot, heat your roux. Add onions, green peppers, celery, cook for 5 minutes or until the vegetables are wilted. Meanwhile, season rabbit pieces with the cayenne pepper and the 2 teaspoons of salt. Add the rabbit and mushrooms to the roux and vegetables and cook for 15 minutes. Add stock to the pot and bring up to a boil. Reduce heat and simmer for 40 minutes. Taste and adjust seasonings. Add green onions and parsley. Serve with steamed rice.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2226 broadcast 11-05-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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