Rabbit, Andouille, and Root Vegetable Etouffee

Rabbit Etouffee
Rabbit and Andouille Étouffée

Warm up your fall and winter evenings with this rabbit etouffee.

Rabbit, Andouille, and Root Vegetable Etouffee
Serves 8
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Ingredients
  1. 1 (8-ounce) package pancetta
  2. 1 (12-ounce) package andouille sausage, sliced
  3. 2 (1½-pound) rabbits, cut into 6 pieces or (3 pounds) chicken thighs
  4. 1 cup dark brown Stovetop Roux, recipe follows
  5. 1½ cups chopped red onion
  6. 1 cup chopped yellow onion
  7. 1 cup chopped fennel
  8. 1 cup chopped green bell pepper
  9. 4 shallots, cut into quarters
  10. 2 tablespoons minced garlic
  11. 4 cups chicken broth
  12. ¾ cup amber beer
  13. 1 tablespoon kosher salt
  14. 1 tablespoon ground black pepper
  15. 4 sprigs fresh thyme
  16. 2 bay leaves
  17. 1 cup peeled and chopped parsnip
  18. 2 (8-ounce) packages miniature rainbow carrots, cut in half
  19. 1 (15-ounce) can crushed tomatoes, drained
  20. Cooked jasmine rice
  21. Garnish: chopped fresh parsley
Instructions
  1. In a large Dutch oven, cook pancetta over medium heat until brown, remove, drain on paper towels, and set aside. Crumble when cool. In the same pan, add sausage, and cook over medium heat until browned. Remove, drain, and set aside. Preheat oven to 350°.
  2. In the same pan, add rabbit, and brown on all sides. Remove and set aside. Drain grease from pan. Transfer rabbit pieces to a roasting pan. Bake rabbit until a meat thermometer inserted into the thickest part of the thigh reads 180°, about 30 minutes. Remove from oven; cool, pull meat from bone, and set aside.
  3. In the same pan, add roux, and warm over medium heat, stirring constantly. Once simmering, add onions, fennel, and bell pepper. Cook over medium heat until tender, about 5 minutes. Add shallot and garlic; cook until tender, about 5 minutes.
  4. Add broth, beer, salt, pepper, thyme, and bay leaves. Increase heat to medium-high, and bring mixture to a boil, stirring occasionally . Reduce heat, and simmer 10 minutes.
  5. Add parsnip and carrots. Cover, and cook 15 to 20 minutes. Add tomatoes and reserved rabbit, pancetta, and sausage. Cook, uncovered, until rabbit is tender, about 20 minutes. Remove and discard bay leaves. Serve over cooked Jasmine rice. Garnish with parsley, if desired.
Louisiana Cookin https://www.louisianacookin.com/
Stovetop Roux
Yields 1
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Ingredients
  1. 7 tablespoons vegetable oil or butter
  2. 11 tablespoons all-purpose flour
Instructions
  1. In a Dutch oven or large cast-iron skillet, heat oil over medium-high heat. Add fl our, and whisk vigorously until combined and mixture is smooth.
  2. Reduce heat to low, and continue cooking, whisking, until flour has lost its raw smell, but before any golden color or toasted aroma occurs, 4 to 5 minutes. For blond roux, continue cooking, stirring occasionally, until roux is light golden brown, about 15 to 20
  3. minutes. For brown roux, continue cooking, stirring occasionally, until roux color resembles peanut butter, 30 to 35 minutes. For dark brown roux, continue cooking, stirring occasionally, about 45 minutes. As roux darkens, stir more frequently.
  4. Remove from heat, and use immediately, or cool completely, and freeze up to 6 months.
Louisiana Cookin https://www.louisianacookin.com/

2 COMMENTS

  1. You missed the step 5 in the magazine. Add parsnip and carrots. Cover, and cook 15 to 20 minutes. Add tomatoes and reserved rabbit, pancetta, and sausage. Cook, uncovered, until rabbit is tender, about 20 minutes. Remove and discard bay leaves. Serve over cooked Jasmine rice. Garnish with parsley, if desired.

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