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Recipe

Firehouse Gumbo

  • Yield: 4 servings

Ingredients

  • 1 whole rabbit, cut into serving pieces (about 2 1/2 pounds dressed)
  • 1 cup plus 2 tablespoons vegetable oil
  • 1 1/4 cup flour
  • 1 1/2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped bell peppers
  • Salt
  • Cayenne
  • 1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
  • 3 bay leaves
  • 6 cups dark chicken or other stock
  • 2 tablespoons chopped parsley
  • 1/2 cup chopped green onions
  • 1 tablespoon file powder
  • 2 cups cooked long grain white rice
  • Essence

Directions

  • Heat 2 tablespoons of the oil in a large cast-iron or enameled cast-iron Dutch oven, over medium heat. Season the rabbit with Essence. Dust the rabbit with 1/4 cup of the flour. Sear the rabbit until golden brown on each side, about 2 to 3 minutes. Remove the rabbit and set aside. Combine the remaining oil and remaining flour and stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Season with salt and pepper. Add the sausage and bay leaves. Continue to stir for 3 to 4 minutes. Add the stock. Stir until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Add the rabbit. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat . Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls with rice.