Rabbit, Andouille, And Wild Mushroom Gumbo

Name: Rabbit, Andouille, And Wild Mushroom Gumbo
Ingredients: One 2 1/2-pound rabbit, cut into large pieces; 2 tablespoons plus 1 teaspoon Creole Seasoning; 1 1/2 cups plus 1 tablespoon vegetable oil, or as needed; 1/2 pound andouille or other spicy smoked sausage, removed from casings and chopped; 1/2 pound assorted wild mushrooms, such as oysters, chanterelles, and shiitakes, wiped clean and stems removed, trimmed and thinly sliced (about 2 cups); 1 1/2 cups bleached all-purpose flour; 1 cup chopped yellow onions; 1/2 cup chopped celery; 1/2 cup chopped green bell peppers; 1 tablespoon chopped garlic; 3 tablespoons Worcestershire sauce; 3 tablespoons Emerilís Red Pepper Sauce or other hot pepper sauce; One 12-ounce bottle lager beer; 9 cups Chicken Stock or; canned low-sodium chicken broth; 3 bay leaves; 1 tablespoon salt; Perfect Rice, hot

www.emerils.com

Delicious Rabbit, Andouille, and Wild Mushroom Gumbo yields 12 servings. Perfect for gumbo lovers! Emeril's unique blend of flavors and ingredients makes this recipe standout.

View full recipe on www.emerils.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.emerils.com.

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Ingredients

One 2 1/2-pound rabbit, cut into large pieces
2 tablespoons plus 1 teaspoon Creole Seasoning
1 1/2 cups plus 1 tablespoon vegetable oil, or as needed
1/2 pound andouille or other spicy smoked sausage, removed from casings and chopped
1/2 pound assorted wild mushrooms, such as oysters, chanterelles, and shiitakes, wiped clean and stems removed, trimmed and thinly sliced (about 2 cups)
1 1/2 cups bleached all-purpose flour
1 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1 tablespoon chopped garlic
3 tablespoons Worcestershire sauce
3 tablespoons Emerilís Red Pepper Sauce or other hot pepper sauce
One 12-ounce bottle lager beer
9 cups Chicken Stock or
canned low-sodium chicken broth
3 bay leaves
1 tablespoon salt
Perfect Rice, hot