Friday, January 10, 2014

Rabbit and Sausage Gumbo

1 medium rabbit
6 cups water
3/4 tsp salt
1/2 tsp pepper
3 Tbsp oil
1 medium onion, chopped
1 bell pepper, chopped
3 celery stalks, including leaves, chopped
3 medium garlic cloves, minced
6 oz Kielbasa (or other smoked sausage) cut in 1/2 ” pieces
1/2 lb okra, cut in slices
1/4 tsp cayenne pepper
3/4 tsp thyme
1 bay leaf
1 16 oz can peeled tomatoes
2 tsp filé powder (a Sassafras powder found in fish markets)

In a heavy 4-quart saucepan, simmer rabbit, salt and pepper in water for 30 to 40 minutes or until tender. Remove rabbit from broth and let cool. Remove meat from bone in large pieces and return meat to broth in pan. In a skillet, heat oil. Sauté onion, pepper, celery and garlic for 3 minutes, stirring often. Add sausage, okra, cayenne, thyme and bay leaf. Continue cooking for 3 to 4 minutes. Add vegetable mixture and tomatoes to rabbit. Simmer 30 minutes. Stir in filé the last few minutes before serving. Serve over rice with a green salad and crusty French bread.

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