Ingredients Jump to Instructions ↓

  1. 1 Rabbit - (2 1/2 to 3 lbs) - cut into 4 pieces

  2. 1 tablespoon 15ml Emeril's Original Essence - seeNote

  3. 1/4 cup 59ml Vegetable oil

  4. 1 cup 62g / 2 1/5oz Chopped yellow onions

  5. 3/4 cup 109g / 3.8oz Chopped red bell peppers

  6. 1 tablespoon 15ml Chili powder

  7. 1 teaspoon 5ml Ground cumin

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 1 tablespoon 15ml Minced garlic

  10. 1 cup 237ml Sunflower seeds - pureed to a

  11. Paste in a food processor 2 cups 474ml Chicken stock

  12. (or canned low-sodium chicken broth)

  13. 1 tablespoon 15ml Apple cider vinegar

  14. 3 tablespoons 45ml Whole sunflower seeds

  15. 1/4 cup 36g / 1 1/3oz Chopped parsley

  16. Charleston Style Grits

  17. 6 cups 1422ml Water

  18. Salt - to taste

  19. 1 1/2 cups 355ml Quick cooking or old-fashioned grits - (not instant!)

  20. 2 cups 474ml Milk

  21. 1 cup 237ml Heavy cream

  22. 8 tablespoons 120ml Butter

  23. Freshly ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

  2. Season the rabbit with the Essence.

  3. Heat the oil in a large saute pan or stockpot over medium-high heat. Add the rabbit and brown on both sides, about 2 to 3 minutes. Remove from the heat.

  4. Add the onions, peppers, chili powder, cumin and salt, and cook, stirring, until the vegetables are soft, about 3 minutes. Add the garlic, and cook, stirring, for 1 minute. Return the rabbit to the pan. Add the pureed sunflower seeds, chicken stock and vinegar, and bring to a boil over high heat. Lower the heat to medium-low, and simmer, covered, until the rabbit is tender and falling from the bone, about 1 1/2 hours.

  5. Remove the rabbit from pan and garnish with whole sunflower seeds and parsley and serve over Charleston style grits, with the sauce spooned over the top.

  6. For Charleston Style Grits: In a large, heavy saucepan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper.

  7. This recipe yields 2 to 4 servings.


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