Filé Gumbo with Rabbit & Andouille Sausage - Louisiana Cookin
"From Frank Brigtsen: “I think gumbo is and should be a very traditional thing. It’s been around for a long, long time. It is the dish that really defines us as a culture. It’s unique to us. From a flavor standpoint, my gumbos are everything you’d expect. All the ingredients are what you’d expect. What’s …..."
INGREDIENTS
•
1 pound andouille sausage or smoked sausage, halved lengthwise and sliced ¼ inch thick
•
2 tablespoons olive oil
•
4 cups diced yellow onion
•
3 cups diced celery
•
2 cups diced green bell pepper
•
2 bay leaves
•
3 tablespoons filé powder
•
1 tablespoon minced fresh garlic
•
1 teaspoon salt
•
½ teaspoon ground black pepper
•
¼ teaspoon ground white pepper
•
¼ teaspoon cayenne pepper
•
¼ teaspoon whole-leaf dried thyme
•
13 cups rabbit stock or low-sodium chicken stock
•
4 cups vegetable oil
•
3 cups all-purpose flour, divided
•
4 tablespoons Chef Paul Prudhomme’s Meat Magic Seasoning
•
1 dressed domestic rabbit, cut into 6 pieces*
•
Hot cooked rice
Comments & Reviews
Just A Pinch Sweepstakes