Recipe - Rabbit Andouille Sausage And Wild Mushroom Gumbo

1 Rabbit; about 3 pounds,
dressed, cut into serving
pieces
1 tablespoon Rustic Rub
1 cup Emeril's Rustic Brown Roux
2 cup Chopped onions
2 cup Chopped celery
1 cup Chopped bell peppers
1 tablespoon Chopped garlic
1 tablespoon Chopped shallots
3 teaspoon Salt
One fourth teaspoon Cayenne pepper
One fourth teaspoon Black pepper
3 Bay leaves
One half pound Andouille sausage; cut into
1/2inch links
2 cup Sliced assorted wild
mushrooms
3 qt Water
3 cup Cooked longgrain rice; warm
2 tablespoon Chopped parsley
Essence

ESSENCE OF EMERIL SHOW#EE2315

Season the rabbit with the Rustic Rub. In a large pot, heat the oil, over
high heat. When the pan is smoking hot, brown the rabbit, about 3 to 4
minutes on each side. Remove to a platter and set aside. Reduce heat to
medium, add the brown roux. Add the onions, celery, bell peppers, shallots,
and garlic. Cook for about 5 minutes, stirring constantly until vegetables
are wilted. Add the salt, cayenne, black pepper, and bay leaves. Add the
rabbit, andouille sausage, and wild mushrooms, and cook for 2 minutes. Add
the water, stirring to mix well. Bring to a boil and reduce heat to a
simmer. Simmer for 1 hour or until the rabbit is tender. To assemble, ladle
the gumbo into an oversized bowl and top with the rice. Garnish with
chopped parsley.

Yield: 4 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 20, 1998