Rabbit and Wild Mushroom Gumbo

6 Servings

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Rabbit and Wild Mushroom Gumbo Ingredients

1 Recipe Dark Roux; see * Note	1 ts Cayenne pepper
10 c Dark chicken or rabbit stock	2 ts Salt
1 1/2 c Chopped onions	1/2 c Sliced green onions
3/4 c Chopped green peppers	1/4 c Chopped parsley
3/4 c Chopped celery	Salt; to taste
1 lg Rabbit; cut into 8 pieces,	Freshly-ground black
3 c Sliced wild mushrooms	1 1/2 c Steamed rice
1 Bay leaf

Instructions for Rabbit and Wild Mushroom Gumbo

* 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

Main Ingredient: ChickenCuisine: Uncategorized

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