Ingredients Jump to Instructions ↓

  1. 1 Rabbit - (abt 2 1/2 lbs dressed) - cut serving pieces Bayou Blast - seeNote

  2. 1 cup 237ml Vegetable oil - plus

  3. 2 tablespoons 30ml Vegetable oil

  4. 1 1/4 cups 78g / 2.8oz Flour

  5. 1 1/2 cups 93g / 3 1/3oz Chopped onions

  6. 1 cup 110g / 3.9oz Chopped celery

  7. 1 cup 146g / 5.1oz Chopped bell peppers Salt - to taste Cayenne - to taste

  8. 1 lb 454g / 16oz Smoked sausage - cut 1/2" slices (such as andouille or kilbasa)

  9. 3 Bay leaves

  10. 6 cups 1422ml Dark chicken or other stock

  11. 2 tablespoons 30ml Chopped parsley

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

  13. 1 tablespoon 15ml File powder

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

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Heat 2 tablespoons of the oil in a large cast-iron or enameled cast-iron Dutch oven, over medium heat. Season the rabbit with Bayou Blast. Dust the rabbit with 1/4 cup of the flour. Sear the rabbit until golden brown on each side, about 2 to 3 minutes. Remove the rabbit and set aside. Combine the remaining oil and remaining flour and stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Season with salt and pepper. Add the sausage and bay leaves. Continue to stir for 3 to 4 minutes. Add the stock. Stir until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Add the rabbit. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls with rice. This recipe yields 4 servings.


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