Rabbit and Wild Mushroom Gumbo

Title:
Rabbit and Wild Mushroom Gumbo

Yield:
6 Servings

Categories:
Soups,
Mushrooms,
Rabbit




Ingredients:





     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