📝 About This Recipe
This Rabbit Gumbo is a soulful tribute to the Atchafalaya Basin, where wild game is celebrated for its lean, delicate flavor. By slow-braising the rabbit in a rich, chocolate-colored roux, the meat becomes incredibly tender, absorbing the smoky essence of andouille sausage and the 'holy trinity' of Cajun aromatics. This is a stick-to-your-ribs masterpiece that embodies the patient, layered complexity of authentic Louisiana country cooking.
🥗 Ingredients
The Rabbit & Marinade
- 3 lbs Rabbit (cut into 6-8 serving pieces)
- 2 tablespoons Cajun Seasoning (low sodium preferred)
- 1/4 cup Vegetable Oil (for searing)
The Roux & Trinity
- 1 cup All-purpose Flour
- 3/4 cup Vegetable Oil or Lard
- 2 cups Yellow Onion (finely diced)
- 1 cup Green Bell Pepper (diced)
- 1 cup Celery (diced)
- 4 cloves Garlic (minced)
The Liquid & Flavorings
- 1 lb Smoked Andouille Sausage (sliced into 1/2 inch rounds)
- 8 cups Chicken or Game Stock (high quality, unsalted)
- 3 Bay Leaves (dried)
- 1 teaspoon Fresh Thyme (leaves only)
- 1 tablespoon Worcestershire Sauce
- 1/2 teaspoon Cayenne Pepper (adjust for heat preference)
For Serving
- 4 cups Long Grain White Rice (cooked and hot)
- 1/2 cup Green Onions (thinly sliced)
- 1/4 cup Fresh Parsley (chopped)
- 1 tablespoon Filé Powder (for individual seasoning at the table)
👨🍳 Instructions
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1
Season the rabbit pieces generously with the Cajun seasoning. Let them sit at room temperature for 20 minutes to allow the spices to penetrate the meat.
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2
In a large heavy-bottomed Dutch oven, heat 1/4 cup of oil over medium-high heat. Brown the rabbit pieces in batches until golden brown on all sides (about 4-5 minutes per side). Remove rabbit and set aside.
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3
In the same pot, add the sliced andouille sausage. Sear until the fat renders and the edges are crispy. Remove the sausage with a slotted spoon and set aside with the rabbit.
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4
Wipe the pot if there are burnt bits, but keep the flavorful oil. Add the 3/4 cup of oil and the flour to start your roux. Lower the heat to medium-low.
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5
Stir the roux constantly with a wooden spoon or roux paddle. This process will take 25-35 minutes. You are looking for a 'dark chocolate' or 'old penny' color. Do not leave the pot unattended; if you see black specks, the roux is burnt and you must start over.
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6
Once the roux reaches the desired dark brown color, immediately add the onions, bell pepper, and celery (the 'Holy Trinity'). The moisture from the vegetables will stop the roux from cooking further. Sauté for 5-7 minutes until soft.
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7
Add the minced garlic and cook for just 1 minute until fragrant.
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8
Slowly whisk in the stock, one cup at a time, ensuring the roux and liquid emulsify into a smooth, velvety base without lumps.
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9
Add the bay leaves, thyme, Worcestershire sauce, and cayenne pepper. Return the browned rabbit and andouille sausage to the pot, along with any accumulated juices.
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10
Bring the mixture to a boil, then immediately reduce the heat to a very low simmer. Cover partially and cook for 1.5 to 2 hours, or until the rabbit is fork-tender and starting to fall off the bone.
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11
Skim any excess fat that rises to the surface during the simmering process. Taste the broth and adjust salt and pepper if necessary.
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12
Once the rabbit is tender, you can choose to remove the bones and shred the meat back into the pot, or serve the pieces whole for a traditional rustic look.
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13
Remove the bay leaves. Stir in half of the green onions and parsley just before serving.
💡 Chef's Tips
Patience is key: Never rush a roux; if you use high heat to speed it up, you risk a bitter, burnt flavor. Rabbit can be lean: If using wild rabbit, consider soaking it in buttermilk overnight to mellow any gamey flavor and tenderize the fibers. Consistency check: A gumbo should be like a thick soup, not a gravy. If it's too thick, add a splash more stock; if too thin, simmer uncovered for the last 30 minutes. Never boil Filé: If using Filé powder, add it at the table or after the heat is turned off, as boiling it makes the gumbo stringy and slimy. Best served the next day: Like most stews, the flavors of gumbo meld and improve significantly after a night in the refrigerator.
🍽️ Serving Suggestions
Serve over a mound of fluffy long-grain white rice in a shallow bowl. Pair with a side of buttery toasted French bread to soak up the rich dark broth. Accompany with a simple potato salad—many Louisianans actually put a scoop of potato salad directly into the gumbo bowl! A cold Abita Amber beer or a crisp glass of Chenin Blanc cuts through the richness beautifully. Keep a bottle of Louisiana-style hot sauce on the table for those who want an extra kick of acidity and heat.