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Rabbit, Andouille Sausage, and Wild Mushroom Gumbo (Emeril Lagasse) Recipe

Rabbit, Andouille Sausage, and Wild Mushroom Gumbo (Emeril Lagasse) Recipe

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Rabbit, Andouille Sausage, and Wild Mushroom Gumbo (Emeril Lagasse)

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Ingredients

Count

Nutrition

1283

Calories

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Ingredients:

Serving

1 rabbit, about 3 lb, dressed, cut into serving pieces
1 tbsp rustic rub , recipe follows
1 cup brown roux
2 cups chopped onions
2 cups chopped celery
1 cup chopped bell peppers
1 tbsp chopped garlic
1 tbsp chopped shallots
3 tsp salt
1/4 tsp cayenne pepper
1/4 tsp black pepper
3 bay leaves
1/2 lb andouille sausage, cut into 1/2-inch links
2 cups sliced assorted wild mushrooms
3 quarts water
3 cups cooked long-grain rice, warm
2 tbsp chopped parsley
essence , recipe follows
8 tbsp paprika
3 tbsp cayenne
5 tbsp freshly ground black pepper
6 tbsp garlic powder
3 tbsp onion powder
6 tbsp salt
2 1/2 tbsp dried oregano
2 1/2 tbsp dried thyme
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Season the rabbit with the Rustic Rub. In a large pot, heat the oil, over high heat. When the pan is smoking hot, brown the rabbit, about 3 to 4 minutes on each side. Remove to a platter and set aside. Reduce heat to medium, add the brown roux. Add the onions, celery, bell peppers, shallots, and garlic. Cook for about 5 minutes, stirring constantly until vegetables are wilted. Add the salt, cayenne, black pepper, and bay leaves. Add the rabbit, andouille sausage, and wild mushrooms, and cook for 2 minutes. Add the water, stirring to mix well. Bring to a boil and reduce heat to a simmer. Simmer for 1 hour or until the rabbit is tender. To assemble, ladle the gumbo into an over-sized bowl and top with the rice. Garnish with chopped parsley.
Emeril's Rustic Rub:
Combine all ingredients and store in an airtight container.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1283.12 Kcal (5372 kJ)
Calories from fat	368.61 Kcal
		% Daily Value*
Total Fat	40.96g	63%
Cholesterol	316.94mg	106%
Sodium	16328.2mg	680%
Potassium	2798.62mg	60%
Total Carbs	128.91g	43%
Sugars	10.98g	44%
Dietary Fiber	23.61g	94%
Protein	100.5g	201%
Vitamin C	68.2mg	114%
Vitamin A	1.6mg	55%
Iron	42.7mg	237%
Calcium	419.6mg	42%

Amount Per 100 g
Calories	77.64 Kcal (325 kJ)
Calories from fat	22.31 Kcal
		% Daily Value*
Total Fat	2.48g	63%
Cholesterol	19.18mg	106%
Sodium	988.06mg	680%
Potassium	169.35mg	60%
Total Carbs	7.8g	43%
Sugars	0.66g	44%
Dietary Fiber	1.43g	94%
Protein	6.08g	201%
Vitamin C	4.1mg	114%
Vitamin A	0.1mg	55%
Iron	2.6mg	237%
Calcium	25.4mg	42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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