Rabbit, Andouille Sausage, and Wild Mushroom Gumbo

Name: Rabbit, Andouille Sausage, and Wild Mushroom Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 rabbit, about 3 pounds, dressed, cut into serving pieces; 1 tablespoon Rustic Rub, recipe follows; 1 cup brown roux; 2 cups chopped onions; 2 cups chopped celery; 1 cup chopped bell peppers; 1 tablespoon chopped garlic; 1 tablespoon chopped shallots; 3 teaspoon salt; 1/4 teaspoon cayenne pepper; 1/4 teaspoon black pepper; 3 bay leaves; 1/2 pound andouille sausage, cut into 1/2-inch links; 2 cups sliced assorted wild mushrooms; 3 quarts water; 3 cups cooked long-grain rice, warm; 2 tablespoon chopped parsley; Essence, recipe follows; 8 tablespoons paprika; 3 tablespoons cayenne; 5 tablespoons freshly ground black pepper; 6 tablespoons garlic powder; 3 tablespoons onion powder; 6 tablespoons salt; 2 1/2 tablespoons dried oregano; 2 1/2 tablespoons dried thyme; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper

Servings: persons

1 rabbit, about 3 pounds, dressed, cut into serving pieces
1 tablespoon Rustic Rub, recipe follows
1 cup brown roux
2 cups chopped onions
2 cups chopped celery
1 cup chopped bell peppers
1 tablespoon chopped garlic
1 tablespoon chopped shallots
3 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3 bay leaves
1/2 pound andouille sausage, cut into 1/2-inch links
2 cups sliced assorted wild mushrooms
3 quarts water
3 cups cooked long-grain rice, warm
2 tablespoon chopped parsley
Essence, recipe follows
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
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 leaf oregano
1 tablespoon dried thyme

1
["Season the rabbit with the Rustic Rub.", "In a large pot, heat the oil, over high heat.", "When the pan is smoking hot, brown the rabbit, about 3 to 4 minutes on each side.", "Remove to a platter and set aside.", "Reduce heat to medium, add the brown roux.", "Add the onions, celery, bell peppers, shallots, and garlic.", "Cook for about 5 minutes, stirring constantly until vegetables are wilted.", "Add the salt, cayenne, black pepper, and bay leaves.", "Add the rabbit, andouille sausage, and wild mushrooms, and cook for 2 minutes.", "Add the water, stirring to mix well.", "Bring to a boil and reduce heat to a simmer.", "Simmer for 1 hour or until the rabbit is tender.", "To assemble, ladle the gumbo into an over-sized bowl and top with the rice.", "Garnish with chopped parsley.", "Combine all ingredients and store in an airtight container.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

838

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 34 ingredients. The key ingredients include: 1 rabbit, about 3 pounds, dressed, cut into serving pieces, 1 tablespoon Rustic Rub, recipe follows, 1 cup brown roux, 2 cups chopped onions, and more.

Yes, Rabbit, Andouille Sausage, and Wild Mushroom Gumbo falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Rabbit, Andouille Sausage, and Wild Mushroom Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions