Rabbit Gumbo II


Rabbit Gumbo II

Cook Time: 140

Serving Size: 4


  • 2 Rabbits
    3 cup chopped onion divided
    1 1/2 cup each chopped green bell pepper and celery divided
    3 tablespoon Worcestershire sauce divided
    3 tablespoon minced garlic divided
    3 tablespoon Cajun-style seasoning divided
    3 tablespoon Cajun-style seasoning divided
    1 cup all-purpose flour
    1 cup vegetable oil
    1 pound smoked sausage, cut in thin slices
    6 cups broth (from boiling rabbit)
    ½ teaspoon Cyan pepper
    1/2 teaspoon ground black pepper
    Salt to taste
    4 cups cooked white rice


  1. 1. Boil rabbits with 1 cup onion, ½ cup celery, ½ cup bell pepper, 1 tbls minced garlic, 1 tbls Cajun seasoning and 1 tbls Worcestershire sauce in a large pot of salted water, for about 40 minutes or until cooked through or until meat is tender. Remove rabbit and let cool. Debone rabbit, cut into bi
    2. In a large saucepan stir together flour and oil over low to med. heat to make a roux; (brown flour until about the color of an old penny or until it is a deep chocolate color) stir constantly and do not burn.
    3. Add 2 cups onion, 1 cup bell pepper, 2 tbls garlic and 1 cup celery and stir 5-10 minutes or until onions are tender.
    4. Add 6 cups water from the rabbit, boiled rabbit, sausage, Worcestershire sauce, Cajun seasoning, Cyan pepper, black pepper and salt and bring all to a boil. Cover saucepan and simmer over low heat for about 2 hours.
    Add seasoning to taste
    Cook rice as directed.
    Serve Gumbo over rice.


Make sure there is plenty of garlic French bread on hand.

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