📝 About This Recipe
Deep from the heart of the Acadiana prairies, this 'Lapin Étouffé' is a testament to the soulful art of slow-smothering. Tender pieces of farm-raised rabbit are seared until golden and then bathed in a deep, mahogany gravy enriched by the 'Holy Trinity' and caramelized onions. It is a rustic, comforting masterpiece that captures the essence of Louisiana home cooking, where patience and a well-seasoned cast-iron pot are the most important ingredients.
🥗 Ingredients
The Rabbit and Marinade
- 3 pounds Whole Rabbit (cleaned and cut into 6-8 serving pieces)
- 2 tablespoons Cajun Seasoning (low-sodium preferred)
- 1 tablespoon Yellow Mustard (helps the seasoning adhere and tenderizes)
- 1/4 cup Vegetable Oil (for searing)
The Roux and Trinity
- 1/2 cup All-purpose Flour
- 2 large Yellow Onion (finely diced)
- 1 medium Green Bell Pepper (diced)
- 2 stalks Celery (diced)
- 4 cloves Garlic (minced)
The Braising Liquid
- 4 cups Chicken Stock (unsalted or low-sodium)
- 1 tablespoon Worcestershire Sauce
- 2 Bay Leaves (dried)
- 3 sprigs Fresh Thyme
- 1/4 teaspoon Cayenne Pepper (optional, for extra heat)
For Garnish
- 1/2 cup Green Onions (thinly sliced)
- 1/4 cup Fresh Parsley (chopped)
👨🍳 Instructions
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1
Pat the rabbit pieces dry with paper towels. In a large bowl, toss the rabbit with the yellow mustard and Cajun seasoning until every piece is evenly coated. Let it sit at room temperature for 20 minutes.
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2
Heat the vegetable oil in a large, heavy-bottomed Dutch oven or cast-iron pot over medium-high heat.
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3
Working in batches to avoid crowding, sear the rabbit pieces until they are deeply browned on all sides, about 4-5 minutes per side. Remove the rabbit to a plate and set aside.
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4
Reduce the heat to medium. Sprinkle the flour into the remaining oil in the pot. Stir constantly with a wooden spoon or roux whisk for 8-10 minutes until the roux reaches the color of peanut butter or a slightly darker copper.
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5
Immediately add the diced onions, bell pepper, and celery (the Holy Trinity) to the roux. The moisture from the vegetables will stop the roux from darkening further. Sauté for 5-7 minutes until the onions are soft and translucent.
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6
Add the minced garlic and cook for just 1 minute until fragrant, being careful not to let it burn.
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7
Slowly whisk in the chicken stock, one cup at a time, ensuring the roux and liquid are fully incorporated and smooth before adding more.
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8
Add the Worcestershire sauce, bay leaves, thyme, and cayenne pepper. Scrape the bottom of the pot to release any 'fond' (browned bits) left from searing the meat.
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9
Return the rabbit pieces and any accumulated juices back into the pot. The liquid should almost cover the meat.
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10
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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11
Simmer gently for 1 hour and 15 minutes, or until the rabbit is fork-tender and the gravy has thickened to your liking. Stir occasionally to prevent sticking.
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12
Remove the bay leaves and thyme sprigs. Taste the gravy and adjust seasoning with salt or extra Cajun spice if necessary.
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13
Stir in half of the green onions and parsley just before serving to brighten the flavors.
💡 Chef's Tips
If the rabbit is wild-caught, soak it in salted water or milk overnight to mellow any gamey flavor. Don't rush the roux; a medium-brown roux provides the perfect balance of thickening power and toasted flavor for this dish. If the gravy gets too thick before the meat is tender, add a splash of water or more stock. Rabbit is very lean, so ensure you keep the heat low during the simmer to prevent the meat from becoming tough. For an even richer flavor, substitute half of the vegetable oil with bacon drippings when searing.
🍽️ Serving Suggestions
Serve over a generous mound of steamed long-grain white rice to soak up the gravy. Pair with a side of buttery smothered green beans or Maque Choux (Cajun corn). A piece of crusty French bread is essential for cleaning the plate. Complement the richness with a glass of chilled, crisp Sauvignon Blanc or a light-bodied Pinot Noir. Top with a dash of your favorite Louisiana-style hot sauce for an extra kick.