Go Back
Print

Rabbit Gumbo

A spin on the traditional Louisiana gumbo using a, well, different kind of protein. If you can't (or won't) get your hands on a rabbit, use a whole chicken instead.
Course Main
Cuisine /span&gt, &lt, cajun&lt, Creole/&lt, span class="hiddenSpellError" pre="" data-mce-bogus="1"&gt, span class="mceItemHidden" data-mce-bogus="1"&gt
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4 -6
Author Johan Johansen

Ingredients

  • 5 tablespoons flour
  • 5 tablespoons Cooking oil
  • 1 large onion chopped
  • 2 celery stalks chopped
  • 1 large green pepper de-seeded and chopped
  • 2 garlic cloves chopped
  • 10 okra pods stems and tips removed, cut into half centimeter rounds
  • 1 rabbit dismembered
  • 150 grams sausage cut into large chunks - preferably Andouille though other smoked, spicy variety will do just fine (I used spicy rabbit sausage)
  • 100 grams bacon optional
  • 1 liter dark chicken stock preferably homemade
  • 1 tablespoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon smoked paprika
  • 1 teaspoon Cayenne pepper
  • 2-3 bay leaves
  • 1 splash Louisiana style hot sauce more to taste
  • 1 splash Worcestershire sauce
  • 50 grams concentrated tomato paste
  • 1 can crushed tomatoes about 400 grams, drained
  • Salt and pepper to taste

Instructions

  1. Season rabbit (or chicken) generously with salt and pepper and set aside.
  2. Put a large cast iron pot over medium heat, add a little splash of oil, then add sausage (and bacon if using).
  3. Cook sausage for a few minutes, stirring regularly until evenly browned and fat has rendered out.
  4. Evacuate sausage (and bacon if using) from pot, but keep the fat in the pot. Then add rabbit (or chicken) and brown for a few minutes on each side. Do NOT crowd the pan, do this in batches if needed.
  5. When evenly browned, remove the rabbit from pot and set aside
  6. Reduce heat to medium-low and add about five tablespoons of flour to the pot. Stir and add enough additional oil to form a thick but still liquid roux. You need about a 1:1 ratio between flour and fat.
  7. Cook the roux over medium-low heat for 20-30 minutes, stirring often until roux turns brown to dark brown in color and a nutty smell fills the kitchen air.
  8. When roux is nicely brown, add onion, celery and bell pepper, stir and cook for a couple of minutes.
  9. Add the garlic and cook for another thirty seconds.
  10. While stirring constantly and vigorously, slowly pour in the chicken stock to form a sauce.
  11. Bring sauce to a boil, then reduce the heat to a low boil and add rabbit back in along with the tomato paste, crushed tomatoes, bay leaves and all of the dried spices.
  12. If gumbo is very thick at this point, add more chicken stock for a slightly runny consistency.
  13. Stir to combine, place lid on pot and cook for 45 minutes.
  14. After 45 minutes, remove the lid, evacuate the rabbit and set aside.
  15. Add okra to the pot, and cook the gumbo uncovered while the rabbit cools enough to handle, about 30 minutes. You can cook for longer if you so desire, it'll only intensify the flavor.
  16. When rabbit is cool enough to handle, gently pull the meat from the bones using your fingers or a knife and fork. Split the meat into bite-sized chunks and throw it back into the gumbo along with the sausage.
  17. Add a splash (or more) of your favorite hot sauce along with a dash of Worcestershire sauce and stir everything well and thoroughly together, and cook about 5-10 minutes until rabbit is well heated through.
  18. Taste for seasoning and serve over rice with a garnish of spring onion and a couple of beers on the side.