Recipe - Rabbit And Wild Mushroom Gumbo

1 Recipe Dark Roux; see * Note
10 cup Dark chicken or rabbit stock
1 One half cup Chopped onions
Three fourths cup Chopped green peppers
Three fourths cup Chopped celery
1 lg Rabbit; cut into 8 pieces,
bones and all
3 cup Sliced wild mushrooms
1 Bay leaf
1 teaspoon Cayenne pepper
2 teaspoon Salt
One half cup Sliced green onions
One fourth cup Chopped parsley
Salt; to taste
Freshlyground black
pepper to taste
1 One half cup Steamed rice

* 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.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2226 broadcast 11051997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11131997

Recipe by: Emeril Lagasse