Rabbit and Wild Mushroom Gumbo
- 1 Recipe Dark Roux; see * Note
- 10 c Dark chicken or rabbit stock
- 1 1/2 c Chopped onions
- 3/4 c Chopped green peppers
- 3/4 c Chopped celery
- 1 lg Rabbit; cut into 8 pieces,
- -bones and all
- 3 c Sliced wild mushrooms
- 1 Bay leaf
- 1 ts Cayenne pepper
- 2 ts Salt
- 1/2 c Sliced green onions
- 1/4 c Chopped parsley
- Salt; to taste
- Freshly-ground black
- -pepper-- to taste
- 1 1/2 c 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 # EE-2226 broadcast 11-05-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-13-1997
Recipe by: Emeril Lagasse
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 # EE-2226 broadcast 11-05-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-13-1997
Recipe by: Emeril Lagasse
