Rabbit and Tasso Ham Gumbo

Whether or not you’re a hunter, this rich rabbit and tasso ham gumbo will become a fast favorite.

Rabbit and Tasso Ham Gumbo
Serves 6
Whether or not you're a hunter, this rich rabbit and tasso gumbo will become a fast favorite.
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Ingredients
  1. 2 (3- to 4-pound) rabbits, legs and tenderloin removed
  2. 3 teaspoons kosher salt, divided
  3. 1 teaspoon ground black pepper, divided
  4. 2 tablespoons canola oil
  5. ½ pound tasso ham, cut in 1/2-inch cubes
  6. ½ cup chopped onion
  7. ½ cup chopped red bell pepper
  8. ¼ cup chopped celery
  9. ¼ cup chopped carrot
  10. 4 cups chicken broth
  11. 3 bay leaves
  12. 12 sprigs thyme
  13. 1 head garlic, halved crosswise
  14. ¼ cup unsalted butter
  15. ¼ cup all-purpose flour
  16. 2 tablespoons chopped fresh thyme
  17. 1 tablespoon Cajun seasoning
  18. 1 teaspoon filé powder
Instructions
  1. Preheat oven to 300°. Season rabbit legs and tenderloins with 1 teaspoon salt and 1/2 teaspoon pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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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2014-12-18T09:00:55+00:00

2 Comments

  1. SC February 28, 2015 at 12:33 pm - Reply

    Do we use the whole rabbits, or just the legs and tenderloins?

    • Editor March 2, 2015 at 7:52 am - Reply

      It’s just the legs and tenderloins from two rabbits (so no, you don’t need the whole rabbits. But you could make a nice stock with the rest of them.).

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