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Rabbit And Wild Mushroom Gumbo

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9, C
MineralsCopper, Natrium, Fluorine, Magnesium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 Dark Roux - seeNote

  2. 10 cups 2370ml Dark chicken or rabbit stock

  3. 1 1/2 cups 93g / 3 1/3oz Chopped onions

  4. 3/4 cup 109g / 3.8oz Chopped green peppers

  5. 3/4 cup 82g / 2.9oz Chopped celery

  6. 1 cup 237ml Rabbit - cut into 8 pieces, (large)

  7. Bones and all

  8. 3 cups 711ml Sliced wild mushrooms

  9. 1 Bay leaf

  10. 1 teaspoon 5ml Cayenne pepper

  11. 2 teaspoons 10ml Salt

  12. 1/2 cup 31g / 1.1oz Sliced green onions

  13. 1/4 cup 36g / 1 1/3oz Chopped parsley

  14. Salt - to taste

  15. Freshly-ground black pepper-- to taste

  16. 1 1/2 cups 240g / 8 1/2oz Steamed rice

Instructions Jump to Ingredients ↑

  1. * Note: See the "Light To Dark Roux" recipe which is included in this collection.

  2. 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.

  3. This recipe yields 6 servings.

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