Rabbit Gumbo II

Ingredients

• 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

Instructions

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.
   
   
   
   
   
   
   
   

Notes