Rabbit and Andouille Gumbo with Porcini Mushrooms

We went to Emeril Lagasse’s NOLA when we were in New Orleans, and we had an amazing meal. As an appetizer, we shared his Rabbit and Andouille Gumbo. It was amazing!  I knew I wanted to make one for our dinner party.

Gumbo is a soup type dish that is served over a bed of rice. I wanted to create something thicker that I could use as an appetizer with a side of biscuits and cornbread. If you want a more traditional approach, add more broth to your dish.

The Gumbo, like many other Acadian dishes start off with two vital things: the roux and the holy trinity. The roux is a blend of oil or butter and flour cooked until it darkens for a smoky flavor. The holy trinity is the mixture of onion, celery, and bell pepper which you will see in almost all of my dishes for this dinner.

Im not going to lie, this dish is amazing and I am really proud of how it turned out. I made it a day ahead to let the flavors deepen overnight. It reheats very well.

Rabbit and Andouille Gumbo with Porcini Mushrooms

One rabbit, about two pounds, cut into pieces. Consult this video for butchering instructions.
1 tsp + 1/2 tsp paprica, separated
1 tsp + 1/2 tsp garlic powder, separated
1 tsp + 1/2 tsp salt, separated
1/2 tsp + 1/4 tsp pepper, separated
1/2 tsp + 1/4 tsp onion powder, separated
1/2 tsp + 1/4 tsp chili pepper, separated
1 tsp fresh oregano, finely chopped or 1/2 tsp dried
1 tsp fresh thyme or 1/2 tsp dried
3 cups dried porcini mushrooms, rehydrated in 3 cups hot water
1 1/2 cups vegetable oil + extra to brown meats
3 andouille sausages, about a half a pound
1 1/2 cups flour
1 large onion, diced
1 stalk celery, diced
1 small or 1/2 large green pepper, diced
2-3 cloves garlic, minced
3 tbsp Worcestershire sauce
2-4 tbsp hot sauce, to taste
1 can beer
4-6 cups chicken or beef broth, I use 6 tsp chicken broth concentrate and water.
3 bay leaves
Salt and pepper

  1. Combine seasonings (except for the second measurements of the first 6 spices) in a large bowl.
  2. Place rabbit in bowl and cover with seasoning.
  3. Rehydrate mushrooms in hot water, drain and reserve broth.
  4. Heat a few tbsp vegetable oil in a large Dutch oven and brown the rabbit about 3-5 minutes per side. Set aside in a large bowl.
  5. Cook andouille sausage until browned, 8-10 minutes. Add to rabbit bowl.
  6. Add another tablespoon of oil and fry the drained mushrooms for five minutes. Add to bowl.
  7. Whisk 1 1/2 cup oil and flour together. Simmer and keep whisking fairly regularly for 20-30 minutes until darkened to a caramel color. This is the traditional Roux that is so emblematic of Creole and Cajun cooking.
  8. Carefully add onions, celery, and bell peppers. Mine splattered quite a bit here. Cook for 5 minutes.
  9. Add garlic, cook 1-2 minutes.
  10. Add Worcestershire sauce and half the hot sauce (unless you are brave and want to go all in).
  11. Add beer, another splatter opportunity.
  12. Add mushroom broth, chicken stock, and bay leaves.
  13. Add rabbit, andouille, and mushrooms. Summer on low, stirring occasionally for 1 hour.
  14. Add the remaining seasoning, and remaining hot sauce. Adjust seasoning to taste.
  15. Simmer 15 minutes longer. Remove the rabbit and allow the rest to simmer another 20 minutes.
  16. Cool rabbit and remove meat from bones. Add the meat back in and simmer for 10 more minutes.
  17. Remove bay leaves before serving.

Total time: 3 hours – 3 1/2 hours

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