Rabbit Gumbo
1 1/2 cups lard
1 tablespoon chopped garlic
1 1/2 cups sifted all-purpose flour
4 cups water
2 cups chopped onions
1/2 cup chopped celery
Louisiana hot sauce to taste or 1 teaspoon cayenne pepper
1 cup chopped green bell pepper
1 cup chopped celery
2 cups dry white wine
1 pound andouille or smoked sausage
One rabbit, cut into pieces
In a large pot, heat the lard over medium heat. Add the flour and stir
constantly to make a very dark roux, about the color of mahogany wood.
Add the onions, celery, and bell peppers and cook, stirring constantly,
until the vegetables are tender. Add the remaining ingredients and
cook, covered, until rabbit is tender, about 1 1/2 to 2 hours.
Serve over rice.
Rick McDaniel
This Rabbit Gumbo Is A Traditional Cajun recipe.
Recipe Source: Sunday Dinner Newsletter
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