Wild Rabbit Gumbo with Oysters
2004-11-19- Course: Main Dishes
- Yield : 10
- Servings : 10
- Prep Time : 30m
- Cook Time : 2:0 h
- Ready In : 2:30 h
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Gotta Love this Chef, his cooking and his comments: Chef Rico writes: I got Canadian Cajun blood back on my Mom’s side which makes me 1/32nd Cajun. I’m sure it’s all in my right foot cos that’s the one that taps the hardest when I play Clifton Chenier on the stereo. The left foot is definitely Irish. It can be confusing. LOL Editor’s’ note: Squirrel and rabbit are interchangeable in recipes. Try substituting squirrel to this dish.
Ingredients
- 1 rabbit cut into pieces
- 1/2 cup cooking oil
- 1/2 cup flour
- 3 onions chopped
- 1 bell pepper chopped
- 1/2 cup celery
- 2/3 cup scallions green onions
- 1/3 cup parsley chopped fine
- 1 pint oysters
- salt and pepper to taste
- Tabasco to taste
Directions
Step 1
Make a roux in a black iron pot with oil and flour. Cook slowly over low heat until dark brown, stirring occasionally.
Step 2
Add onions, bell pepper and celery; cooking until wilted.
Step 3
Add seasonings and 3 quarts of hot water, then add seasonings and the seasoned rabbit and cook in a covered pot over low heat for 2 hours or until rabbit is very tender.
Step 4
Add oysters, scallions and parsley. Simmer slowly until edges of oysters begin to curl.
Step 5
Serve over rice with file' and French bread
Average Rating
(5 / 5)
1 person rated this recipe
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