| Recipe: | Rabbit and Wild Mushroom Gumbo |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 6 |
| Difficulty: | N/A |
| Ingredients: | 1 Recipe Dark roux ; see * Note
10 cup(s) Dark chicken or rabbit stock
1 1/2 cup(s) Chopped onions
3/4 cup(s) Chopped green pepper s
3/4 cup(s) Chopped celery
3 cup(s) Sliced wild mushrooms
1 bay leaf
1 tsp cayenne pepper
2 tsp salt
1/2 cup(s) Sliced green onions
1/4 cup(s) Chopped parsley
Freshly-ground black pepper -- to taste
1 1/2 cup(s) steam ed rice
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| Directions: | * 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
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