Rabbit, Andouille Sausage And Wild Mushroom Gumbo Recipe

Rabbit, Andouille Sausage And Wild Mushroom Gumbo Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
1 tbsp: Rustic Rub,
1 cup: Emerils Rustic Brown Roux,
2 cup: Chopped onions,
2 cup: Chopped celery,
1 cup: Chopped bell peppers,
1 tbsp: Chopped garlic,
1 tbsp: Chopped shallots,
3 tsp: Salt,
1/4 tsp: Cayenne pepper,
1/4 tsp: Black pepper,
3: Bay leaves,
1/2 lbs: Andouille sausage, cut into
1/2: -inch links,
2 cup: Sliced assorted wild,
Mushrooms,
3 quart: Water,
3 cup: Cooked long-grain rice,
Warm,
2 tbsp: Chopped parsley,
Essence,

Directions:

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 over-sized bowl and top with the rice. Garnish with
chopped parsley.

Yield: 4 servings

ESSENCE OF EMERIL SHOW#EE2315


Source from luhu.jp