Rabbit and Oyster Gumbo Recipe

Name: Rabbit and Oyster Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup vegetable oil; 3/4 cup flour; 2 cups chopped onions; 1/2 cup chopped bell pepper; 1/2 cup chopped celery; 1 tablespoon minced garlic; Essence, recipe follows; 2 quarts brown stock (rabbit, beef, veal, etc.); 3 bay leaves; 1 whole rabbit, cut into pieces, about 2 1/2 pounds; 2 dozen oysters, shucked with 1/4 cup of their liquor; 3 teaspoons file powder; 2 tablespoons chopped parsley; Salt and pepper; 2 cups cooked white rice, hot; 2 tablespoons chopped parsley; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

Servings: persons

3/4 cup vegetable oil
3/4 cup flour
2 cups chopped onions
1/2 cup chopped bell pepper
1/2 cup chopped celery
1 tablespoon minced garlic
Essence, recipe follows
2 quarts brown stock (rabbit, beef, veal, etc.)
3 bay leaves
1 whole rabbit, cut into pieces, about 2 1/2 pounds
2 dozen oysters, shucked with 1/4 cup of their liquor
3 teaspoons file powder
2 tablespoons chopped parsley
Salt and pepper
2 cups cooked white rice, hot
2 tablespoons chopped parsley
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

1
In a large pot, combine the oil and flour together over medium heat.
2
Stir the mixture for 15 to 20 minutes for a dark brown roux.
3
Add the vegetables to the roux and season with Essence.
4
Cook the vegetables for about 5 minutes or until they are wilted.
5
Add the stock and bay leaves.
6
Season the rabbit pieces with Essence and add to the liquid mixture.
7
Bring the liquid up to a boil and reduce to a simmer.
8
Simmer the gumbo, uncovered for about 2 hours.
9
Skim off any fat that rises to the surface.
10
Just before serving, add the oysters and their liquid and continue to simmer for 2 to 3 minutes or until the edges of the oysters curl.
11
Remove from the heat and discard the bay leaves.
12
Stir in the file powder and parsley.
13
Reseason the gumbo is necessary.
14
Ladle the gumbo over white rice.
15
Garnish with chopped parsley.
16
Combine all ingredients thoroughly.

944

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 3/4 cup vegetable oil, 3/4 cup flour, 2 cups chopped onions, 1/2 cup chopped bell pepper, and more.

Yes, Rabbit and Oyster Gumbo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rabbit and Oyster Gumbo

How did you like this recipe?

Frequently Asked Questions