Whether or not you’re a hunter, this rich Rabbit and Tasso Ham Gumbo will become a fast favorite.
Rabbit and Tasso Ham Gumbo
2014-12-18 08:30:31
Serves 6
Whether or not you're a hunter, this rich rabbit and tasso gumbo will become a fast favorite.
Ingredients
- 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
Instructions
- 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.
Louisiana Cookin https://www.louisianacookin.com/
Do we use the whole rabbits, or just the legs and tenderloins?
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.).