Ingredients Jump to Instructions ↓

  1. 3/4 cup 177ml Vegetable oil

  2. 3/4 cup 46g / 1.6oz Flour

  3. 2 cups 125g / 4.4oz Chopped onions

  4. 1/2 cup 73g / 2.6oz Chopped bell pepper

  5. 1/2 cup 55g / 1.9oz Chopped celery

  6. 1 tablespoon 15ml Minced garlic Emeril's Essence - seeNote

  7. 2 Brown stock (rabbit, beef, veal, etc.)

  8. 3 Bay leaves

  9. 2 1/2 lbs 1135g / 40oz Rabbit - cut into pieces

  10. 2 Oysters - shucked

  11. 1/4 cup 59ml Oyster's liquor - from above

  12. 3 teaspoons 15ml File powder

  13. 2 tablespoons 30ml Chopped parsley Salt - to taste Freshly-ground black pepper - to taste

  14. 2 cups 320g / 11oz Cooked white rice - hot

  15. 2 tablespoons 30ml Chopped parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a large pot, combine the oil and flour together over medium heat. Stir the mixture for 15 to 20 minutes for a dark brown roux. Add the vegetables to the roux and season with Emeril's Essence. Cook the vegetables for about 5 minutes or until they are wilted. Add the stock and bay leaves. Season the rabbit pieces with the Essence and add to the liquid mixture. Bring the liquid up to a boil and reduce to a simmer. Simmer the gumbo, uncovered for about 2 hours. Skim off any fat that rises to the surface. Just before serving, add the oysters and their liquid and continue to simmer for 2 to 3 minutes or until the edges of the oysters curl. Remove from the heat and discard the bay leaves. Stir in the file powder and parsley. Re-season the gumbo if necessary. Ladle the gumbo over white rice. Garnish with chopped parsley. This recipe yields 6 servings.


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