Whether or not you’re a hunter, this rich rabbit and tasso ham gumbo will become a fast favorite.
Rabbit and Tasso Ham Gumbo
Whether or not you're a hunter, this rich rabbit and tasso gumbo will become a fast favorite.
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- 2 (3- to 4-pound) rabbits, legs and tenderloin removed
- 3 teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 2 tablespoons canola oil
- ½ pound tasso ham, cut in 1/2-inch cubes
- ½ cup chopped onion
- ½ cup chopped red bell pepper
- ¼ cup chopped celery
- ¼ cup chopped carrot
- 4 cups chicken broth
- 3 bay leaves
- 12 sprigs thyme
- 1 head garlic, halved crosswise
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 tablespoons chopped fresh thyme
- 1 tablespoon Cajun seasoning
- 1 teaspoon filé powder
- Preheat oven to 300°. Season rabbit legs and tenderloins with 1 teaspoon salt and 1/2 teaspoon pepper.
- In a large Dutch oven over medium-high heat, add oil. Add rabbit legs and tenderloins, in batches, and cook until browned, turning once, about 3 minutes. Remove from pan, and set aside. Add tasso ham, and cook, stirring, until browned, about 3 minutes. Add onion, bell pepper, celery, and carrot, stirring until tender, about 4 minutes.
- Add chicken broth, and bring to a boil; reduce to a simmer. Add rabbit legs and tenderloins, bay leaves, thyme, and garlic; cover, and bake until the meat falls off the bone, about 45 minutes. Remove bay leaves, thyme, and garlic.
- In a large saucepan over medium heat, melt butter. Add flour, and whisk vigorously until combined. Cook, stirring frequently, until a brown roux forms, about 15 minutes. Remove from heat, and set aside.
- Transfer Dutch oven to the stovetop, and stir in roux, chopped thyme, Cajun seasoning, filé, and remaining 2 teaspoons salt and 1/2 teaspoon pepper; cook over medium heat until mixture thickens, about 15 minutes. Serve immediately.
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