Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Vegetable oil

  2. 2 Rabbits - rinsed, and 8 pieces each 1 tablespoon 15ml Essence

  3. (see Bayou Blast recipe)

  4. 1/2 cup 31g / 1.1oz All-purpose flour

  5. 2 cups 125g / 4.4oz Chopped yellow onions

  6. 1 cup 110g / 3.9oz Chopped celery

  7. 1/2 cup 73g / 2.6oz Chopped green bell peppers

  8. 1 1/2 cups 93g / 3 1/3oz Chopped tomatoes

  9. 2 Green onions - chopped

  10. (green and white parts separated)

  11. 4 Garlic cloves - minced

  12. 1 tablespoon 15ml Tomato paste

  13. 4 cups 948ml Chicken stock or broth - plus

  14. More if necessary

  15. 1 tablespoon 15ml Chopped fresh thyme leaves

  16. 1 1/2 teaspoons 7 1/2ml Salt

  17. 2 tablespoons 30ml Chopped fresh parsley leaves

  18. Cooked white rice - for serving

Instructions Jump to Ingredients ↑

  1. In a large, heavy pot or Dutch oven heat the oil over medium-high heat. Season the rabbit pieces with the Essence and, working in batches if necessary, cook until browned on all sides, about 10 minutes. Transfer the rabbit to a plate lined with paper towels and reduce the heat to medium.

  2. Add the flour to the oil in the pot and whisk to combine. Cook, stirring constantly, until the roux is a golden brown color, about 10 minutes. Add the onions, celery, bell pepper, tomatoes, white parts of the green onions and the garlic and cook until vegetables are soft, about 10 minutes. Stir in the tomato paste and chicken stock and bring to a boil.

  3. Return the rabbit to the pot and return to a boil. Add the thyme and salt, reduce heat to a simmer, and cook, uncovered, until the rabbit is very tender, about 2 hours, adding more broth or water, if necessary, if the sauce gets too thick.

  4. When the rabbit is tender and you are ready to serve the stew, add the green parts of the green onions and parsley and cook for 5 minutes. Serve the rabbit with the gravy over hot white rice.

  5. This recipe yields 4 servings.


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